Garlic Mushroom & Cauliflower Skillet
Garlic Mushroom & Cauliflower Skillet
Ingredients
- 2 cups cauliflower florets, bite-sized
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil, or butter
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme, or Italian seasoning
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Optional Add-ins
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon chili flakes, for heat, as needed
- 1 tablespoon heavy cream, for richness, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat.
⏱️ 1 min
- 2
Add the cauliflower florets to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until they start to turn golden and become tender. Remove the cooked cauliflower from the skillet and set it aside.
⏱️ 8 min
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil (or butter).
⏱️ 1 min
- 4
Add the sliced mushrooms to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they are browned and their moisture has evaporated. Avoid overcrowding the pan to ensure proper browning.
⏱️ 5 min
- 5
Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant.
⏱️ 1 min
- 6
Return the cooked cauliflower to the pan and toss everything together to combine.
⏱️ 1 min
- 7
Add the paprika, dried thyme (or Italian seasoning), salt, and black pepper. Mix well and continue to cook for another 2 to 3 minutes, ensuring all ingredients are evenly coated and heated through.
⏱️ 3 min
- 8
Drizzle the lemon juice over the skillet ingredients and stir to combine.
⏱️ 1 min
- 9
Remove the skillet from the heat. Garnish with fresh chopped parsley and optional grated Parmesan cheese. If desired, add a splash of cream or chili flakes for extra richness or heat.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Mushroom & Cauliflower Skillet
- 2 cups cauliflower florets, bite-sized
- 1 cup mushrooms, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil, or butter
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme, or Italian seasoning
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Optional Add-ins
- 2 tablespoons Parmesan cheese, grated
- 1/4 teaspoon chili flakes, for heat, as needed
- 1 tablespoon heavy cream, for richness, as needed
Instructions
- 1
Heat 1 tablespoon of olive oil (or butter) in a large skillet over medium heat.
⏱️ 1 min - 2
Add the cauliflower florets to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until they start to turn golden and become tender. Remove the cooked cauliflower from the skillet and set it aside.
⏱️ 8 min - 3
In the same skillet, add the remaining 1 tablespoon of olive oil (or butter).
⏱️ 1 min - 4
Add the sliced mushrooms to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until they are browned and their moisture has evaporated. Avoid overcrowding the pan to ensure proper browning.
⏱️ 5 min - 5
Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant.
⏱️ 1 min - 6
Return the cooked cauliflower to the pan and toss everything together to combine.
⏱️ 1 min - 7
Add the paprika, dried thyme (or Italian seasoning), salt, and black pepper. Mix well and continue to cook for another 2 to 3 minutes, ensuring all ingredients are evenly coated and heated through.
⏱️ 3 min - 8
Drizzle the lemon juice over the skillet ingredients and stir to combine.
⏱️ 1 min - 9
Remove the skillet from the heat. Garnish with fresh chopped parsley and optional grated Parmesan cheese. If desired, add a splash of cream or chili flakes for extra richness or heat.
⏱️ 1 min