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Garlic Mushrooms Cauliflower Skillet Recipe
Ben Carraoli

Garlic Mushrooms Cauliflower Skillet Recipe

I still remember the first time I made this Garlic Mushrooms Cauliflower Skillet — the aroma of garlic and butter filled my kitchen, and within minutes I knew I had something special. I had just picked up fresh cauliflower and mushrooms, and when they hit the hot skillet, the flavors came alive.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter – adds rich flavor and helps vegetables brown beautifully.
  • 1 tablespoon olive oil – prevents butter from burning and adds depth.
  • 1/2 onion finely chopped – creates a flavorful base; don’t skip it.
  • 1/2 head cauliflower cut into florets – fresh cauliflower gives the best texture and flavor.
  • 1 pound mushrooms cleaned and sliced – cremini or white button mushrooms both work well.
  • 2 tablespoons low-sodium vegetable stock – keeps vegetables moist while cooking.
  • 1 teaspoon fresh thyme leaves – adds subtle earthy aroma.
  • 2 tablespoons fresh parsley chopped – brightens the final dish.
  • 4 garlic cloves minced – fresh garlic gives stronger flavor than pre-minced.
  • 1/2 teaspoon salt and pepper or to taste – balances all flavors.

Method
 

  1. Place a large skillet over medium-high heat and melt the butter with olive oil. Mixing both fats prevents burning while giving the dish rich flavor. Allow the pan to fully heat before adding vegetables for better browning.
  2. Add chopped onions and cook until soft and slightly translucent. This step builds a savory foundation and adds gentle sweetness. Stir occasionally so the onions cook evenly without burning.
  3. Add mushrooms and cook until they release moisture and begin to brown. Allow them to sit briefly between stirring so they caramelize properly. Browning gives mushrooms deep, savory flavor.
  4. Mix in cauliflower florets and cook until slightly crispy on the edges but tender inside. Stir occasionally so pieces cook evenly. Avoid overcrowding to help them brown rather than steam.
  5. Add vegetable stock to the pan to help soften vegetables while keeping flavors concentrated. Let it cook briefly until most liquid evaporates. This step keeps the dish moist without becoming soggy.
  6. Add minced garlic, thyme, and half the parsley. Cook briefly until fragrant so garlic does not burn. Season with salt and pepper to taste and mix thoroughly.
  7. Remove from heat and sprinkle remaining parsley on top. Serve immediately while warm for the best flavor and texture. The dish is best enjoyed fresh from the skillet.

Notes

  • I let mushrooms brown properly before stirring for deeper flavor.
  • I cut cauliflower into equal sizes so everything cooks evenly.
  • I always add garlic near the end to prevent bitterness.
  • Sometimes I add lemon zest for a fresh finishing touch.
  • A final sprinkle of parmesan can add extra richness when serving.