Description
This Garlic Mushrooms Cauliflower Skillet is a quick, healthy, and flavorful dish that’s perfect for a weeknight dinner or a tasty side. Tender cauliflower florets and juicy mushrooms are sautéed with garlic, herbs, and a touch of lemon for a fresh, savory bite. It’s low-carb, gluten-free, and packed with nutrients, making it a perfect option for various diets.
Ingredients
Units
Scale
- 1 medium head of cauliflower, cut into small florets
- 8 oz (225 g) cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter (optional for extra richness)
- 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)
- 1 tsp dried Italian herbs (or a mix of oregano, thyme, and basil)
- Salt and black pepper, to taste
- Juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5-6 minutes.
- Add the butter (if using) and stir until melted. Then, add the garlic and sauté for 1 minute until fragrant.
- Toss in the cauliflower florets. Season with Italian herbs, red pepper flakes (if using), salt, and black pepper. Stir well to coat everything evenly.
- Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
- Squeeze fresh lemon juice over the dish, stir, and adjust seasoning as needed.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, sprinkle grated Parmesan cheese on top before serving.
- You can add a splash of vegetable or chicken broth if you prefer a bit of sauce.
- Swap cauliflower for broccoli if you like.