Description
This Garlic Mushrooms Cauliflower Skillet is a flavorful, low-carb vegetable dish combining tender cauliflower florets and sautéed mushrooms infused with garlic, thyme, and fresh parsley. Cooked in a single skillet, this quick and healthy recipe is perfect for a light meal or side dish, ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 8 oz (225 g) mushrooms, sliced
- 4 cloves garlic, minced
Cooking Fats & Liquids
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup vegetable broth or water
Seasonings
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat fats: Heat olive oil and butter in a large skillet over medium heat until melted and hot, creating a flavorful base for the vegetables.
- Sauté garlic: Add the minced garlic and sauté for about a minute until fragrant, taking care not to let it brown to avoid bitterness.
- Cook mushrooms: Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release moisture and start to brown, enhancing their flavor.
- Add cauliflower: Stir in the cauliflower florets to combine all the vegetables evenly in the skillet.
- Steam cauliflower: Pour in the vegetable broth or water, cover the skillet, and steam the cauliflower for 7–8 minutes, stirring occasionally, until the cauliflower is tender but retains a slight crispness.
- Evaporate liquid and season: Remove the lid, season with thyme, salt, and pepper. Cook uncovered for another 2–3 minutes to let any remaining liquid evaporate and the flavors concentrate.
- Adjust and garnish: Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- For a vegan version, substitute the unsalted butter with an additional 2 tablespoons of olive oil or a plant-based butter alternative.
- Use vegetable broth instead of water to boost flavor without adding calories.
- Ensure to stir occasionally to prevent sticking and evenly cook the mushrooms and cauliflower.
- Fresh thyme is preferred for a brighter flavor, but dried thyme works as a convenient substitute.
- This skillet dish pairs well with rice, quinoa, or as a topping for grilled protein.
