Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish

I can still remember the first time I made this Garlic Cauliflower Mushroom Skillet. I had a bunch of friends over, and I was scrambling to put something together that wouldn’t take all night but would still impress. I opened the fridge, saw some cauliflower and mushrooms just waiting to be used, and voila! This quick dish turned into a crowd-pleaser and a staple in my cooking repertoire.

What Makes This So Good:

• Simple Ingredients: Just a few fresh veggies and pantry staples.
• Quick to Make: Ready in less than 30 minutes, perfect for any weeknight.
• Flavor Packed: With garlic, lemon juice, and some optional Parmesan, it’s bursting with taste!

Ingredients:

• 2 tbsp olive oil (30 ml)
• 2 tbsp butter (28 g)
• 1 small head cauliflower, cut into florets
• 8 oz mushrooms, sliced (227 g)
• 4 cloves garlic, minced
• ½ tsp smoked paprika (2 g)
• ½ tsp Italian seasoning (2 g)
• Salt & black pepper, to taste
• 1 tbsp lemon juice (15 ml)
• ¼ cup Parmesan cheese (optional, 25 g)
• Fresh parsley, for garnish

Smart Swaps:

• Dairy-Free: Replace butter with coconut oil and skip the Parmesan or try nutritional yeast for a cheesy flavor.
• Vegan: Use olive oil for all the fat and skip the cheese.
• Gluten-Free: This recipe is naturally gluten-free – no swaps needed!

Sourcing Tips:

When choosing your cauliflower, look for heads that are firm and heavy with tightly packed florets. For the mushrooms, select ones that are plump and smooth with minimal blemishes.

Directions:

1. Heat the Skillet: In a large skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Wait until the butter is melted and starts to foam.

2. Sauté the Veggies: Add the cauliflower florets and cook for 5-6 minutes until they’re slightly golden. Stir occasionally to prevent sticking. Next, add the sliced mushrooms and continue cooking for an additional 4-5 minutes until they are tender.

3. Add Garlic & Seasonings: Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.

4. Finish & Serve: Drizzle with 1 tablespoon of lemon juice, sprinkle with Parmesan cheese if you’re using it, and garnish with fresh parsley. Serve hot!

Pro Tips:

• Make-Ahead: You can prepare the cauliflower and mushrooms a day in advance, just store them in an airtight container in the fridge.
• Transport: This dish travels well; just make sure you keep it covered to maintain its warmth and integrity.
• Re-Crisping: If you’re reheating leftovers, a quick sauté in a pan can restore their freshness.

Variations:

• Add Proteins: Toss in some cooked chicken or shrimp for extra protein.
• Spice it Up: Add crushed red pepper for a kick.
• Extra Veggies: Broccoli or bell peppers can be added for additional nutrients and colors.

Serving Ideas:

This Garlic Cauliflower Mushroom Skillet makes a great side dish or a light main course paired with quinoa or whole grain rice. You can also serve it alongside grilled meats or fish for a complete meal!

Storage & Reheat:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, simply reheat in a skillet over medium heat, stirring gently until warmed through.

FAQs:

• Can I freeze this dish? It’s best enjoyed fresh, but you can freeze it for up to 2 months. Just reheat it thoroughly before serving.
• What else can I add to this skillet? Feel free to incorporate spinach or kale for added greens or throw in some cherry tomatoes for bursts of sweetness.
• Can I use frozen vegetables? Yes! Just be sure to thaw and drain them before cooking, as they can release water while cooking, affecting the texture.

I hope you enjoy this Garlic Cauliflower Mushroom Skillet as much as I do! Happy cooking!

Garlic Cauliflower Mushroom Skillet

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A quick and delicious skillet dish made with cauliflower, mushrooms, and garlic that’s ready in less than 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil (30 ml)
• 2 tbsp butter (28 g)
• 1 small head cauliflower, cut into florets
• 8 oz mushrooms, sliced (227 g)
• 4 cloves garlic, minced
• ½ tsp smoked paprika (2 g)
• ½ tsp Italian seasoning (2 g)
• Salt & black pepper, to taste
• 1 tbsp lemon juice (15 ml)
• ¼ cup Parmesan cheese (optional, 25 g)
• Fresh parsley, for garnish

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Instructions

1. In a large skillet over medium heat, add the olive oil and butter. Wait until the butter is melted and starts to foam.
2. Add the cauliflower florets and cook for 5-6 minutes until they’re slightly golden, stirring occasionally. Next, add the sliced mushrooms and continue cooking for an additional 4-5 minutes until tender.
3. Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and black pepper. Cook for another 2 minutes until the garlic is fragrant.
4. Drizzle with lemon juice, sprinkle with Parmesan cheese if using, and garnish with fresh parsley. Serve hot!

Notes

Make ahead by preparing cauliflower and mushrooms a day in advance. This dish is vegan without cheese and gluten-free.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: Vegetarian
• Diet: Vegetarian, Vegan, Gluten-Free