Description
This Garlic Cauliflower Mushroom Skillet is a flavorful and easy one-pan dish combining tender cauliflower florets and savory cremini mushrooms sautéed with garlic and herbs. Enhanced with a touch of balsamic vinegar, soy sauce, and optional Parmesan cheese, this recipe makes a delicious, healthy side or vegetarian main course perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, cut into florets
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
Liquids & Sauces
- 1/4 cup olive oil
- 1/4 cup vegetable broth (or chicken broth)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon balsamic vinegar
Seasonings & Garnishes
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon butter (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare Cauliflower: Rinse the cauliflower under cold water and pat dry. Cut into florets about 1 to 1.5 inches in diameter, peeling and chopping the stem into smaller pieces.
- Clean Mushrooms: Gently wipe the mushrooms clean with a damp paper towel and slice them about 1/4 inch thick.
- Minced Garlic: Peel and mince the garlic cloves finely.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant.
- Cook Cauliflower: Add cauliflower florets to the skillet. Toss to coat with the garlic oil, season with salt and pepper, and cook for 8-10 minutes, stirring occasionally, until cauliflower starts to brown and soften.
- Add Mushrooms: Stir in the sliced mushrooms and cook for another 5-7 minutes until mushrooms soften and release their moisture.
- Deglaze & Flavor: Pour in vegetable or chicken broth to deglaze, scraping up browned bits. Add soy sauce, balsamic vinegar, dried thyme, and red pepper flakes if using. Stir to combine.
- Simmer Covered: Reduce heat to low, cover the skillet, and simmer for 5-7 minutes until cauliflower is tender-crisp and sauce thickens slightly.
- Add Butter (Optional): Stir in butter for extra richness during the last minute of cooking.
- Garnish with Parsley: Sprinkle chopped fresh parsley over the skillet.
- Add Parmesan (Optional): Sprinkle grated Parmesan cheese before serving.
- Serve Immediately: Serve the garlic cauliflower mushroom skillet hot as a side dish or a vegetarian main.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Butter and Parmesan cheese are optional but add richness and flavor.
- For a spicier dish, increase red pepper flakes to your taste.
- Vegetable broth keeps the dish vegetarian; chicken broth adds more depth but is not vegetarian.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
