Description
A flavorful Garlic Cauliflower Mushroom Skillet made with roasted cauliflower, earthy mushrooms, garlic, and herbs. This easy one-pan recipe is perfect as a vegetarian main or hearty side dish for any meal.
Ingredients
1 large head of cauliflower (2–3 lbs), cut into small florets
16 oz fresh mushrooms (cremini or button), sliced
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced
2 medium carrots, peeled and diced (about 1 cup)
1 red bell pepper, diced
2 tsp dried thyme (or 1 tbsp fresh thyme)
1 tsp smoked paprika
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
½ tsp red pepper flakes (optional)
3 tbsp olive oil (or avocado oil)
1 tbsp balsamic vinegar
1 cup frozen peas (optional)
½ cup shredded Parmesan or vegan cheese (optional)
Fresh parsley or basil for garnish
Instructions
Wash and chop cauliflower into small florets. Slice mushrooms, dice onion, carrots, and bell pepper, and mince garlic.
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add cauliflower and sauté for 5–7 minutes until lightly golden.
Add mushrooms, onion, carrots, and bell pepper. Cook for 2 minutes.
Stir in garlic and cook another 3–5 minutes until fragrant.
Season with thyme, smoked paprika, salt, pepper, and red pepper flakes. Drizzle balsamic vinegar and stir well.
Optional: Add peas and cheese. Cook 2 more minutes.
Garnish with parsley or basil and serve warm.
Notes
For extra crispiness, let the cauliflower sit undisturbed for 1–2 minutes while cooking.
Add cooked quinoa, rice, or pasta for a heartier meal.
Leftovers store well for up to 4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop, Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg