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Sautéed cauliflower and mushrooms cooked with onions and fresh thyme in a cast iron skillet.

Garlic Mushrooms Cauliflower Skillet

A simple yet incredibly flavorful one-pan dish featuring tender-crisp cauliflower florets and earthy mushrooms sautéed with abundant garlic until golden brown and perfectly seasoned.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head Cauliflower cut into bite-sized florets
  • 16 oz Cremini Mushrooms quartered or sliced
  • 6-8 cloves Garlic minced
  • 3 tbsp Olive Oil divided
  • 1/2 cup Vegetable Broth or chicken broth
  • 1 tsp Dried Thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1 tbsp Butter optional, for richness
  • 1/4 cup Grated Parmesan Cheese optional, for serving
  • 2 tbsp Fresh Parsley chopped, optional for garnish

Equipment

  • Large Skillet
  • Cutting board
  • Sharp knife

Method
 

  1. Prepare your ingredients: Wash and cut the cauliflower into uniform, bite-sized florets. Quarter or slice the mushrooms. Mince the garlic cloves.
  2. Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering.
  3. Add the cauliflower florets to the hot skillet, spreading them out in a single layer. Cook, stirring occasionally, for 8-10 minutes, until they are tender-crisp and have developed some golden-brown spots. Season the cauliflower with half of the salt and pepper. Remove the cooked cauliflower from the skillet and set it aside in a bowl.
  4. Add the remaining 1 tablespoon of olive oil (and butter, if using) to the same skillet. Increase heat to high, if needed. Add the mushrooms and cook without stirring for the first 3-4 minutes to allow them to brown nicely. Then, stir and continue cooking for another 5-7 minutes, until the mushrooms are tender and most of their liquid has evaporated.
  5. Reduce the heat to medium. Add the minced garlic and dried thyme to the skillet with the mushrooms. Cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
  6. Return the cooked cauliflower to the skillet with the mushrooms and garlic. Pour in the vegetable broth. Stir to combine all ingredients, scraping up any browned bits from the bottom of the pan to incorporate their flavor.
  7. Continue to cook for 2-3 minutes, stirring gently, until the broth has mostly absorbed and coated the vegetables.
  8. Taste the skillet and adjust salt and pepper as needed. Garnish with fresh chopped parsley and grated Parmesan cheese, if desired. Serve hot as a delicious side dish or a light main course.

Notes

For an extra kick, add a pinch of red pepper flakes along with the garlic. This dish is wonderful on its own or as a vibrant side to roasted chicken, fish, or steak. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.