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This delicious 20-minute Mushroom Cauliflower Skillet makes a wonderful quick and easy vegetarian side dish or a fantastic start to the main meal! It’s composed of perfectly seasoned savory whole baby bella mushrooms and fresh cauliflower florets that are sautéed until tender along with caramelized onions in just one pan to create layers of flavor!
Easy Mushroom Cauliflower Skillet
If you like mushrooms and you like cauliflower you are going to love this delicious recipe! You can serve it with Roast Chicken, Pork Loin Roast, or even along with my Basic Risotto for a complete vegetarian meal. It’s full of savory mushroom yumminess and compliments almost any meal.
Not to mention, this dish is totally keto, low-carb, already gluten-free, and can easily be made vegan. And it only takes one pan and about 20 minutes to prepare. Once all your ingredients are prepped, everything is sautered together to create layers of flavor in just a matter of minutes. This is the kind of recipe that you want to have handy on a weeknight.
So the next time you’re at the store grab yourself a fresh cauliflower head and some baby bellas! This easy mushroom cauliflower skillet is super tasty and does not disappoint!
Why You’ll Love This Mushroom Cauliflower Skillet
- Quick and Easy! It’s a simple 20-minute one-pan recipe that requires minimal ingredients. Once the veggies are prepped the cooking process is foolproof.
- Tasty Side! With a yummy mixture of seasonings and caramelized onions, the mushroom cauliflower skillet is sautéed to perfection and super delicious.
- Healthy Option! This vegetarian dish is a great way to incorporate some more fresh veggies into a meal along with your favorite protein or make them the main event.
Ingredients You’ll Need
- Butter – Always use unsalted butter in cooking to control the level of salt.
- Olive Oil – I use olive oil for its flavor but vegetable oil is another option.
- Onion – Brown or yellow onion adds the most flavor, but you can use any type of onion.
- Cauliflower – Cauliflower florets add a lovely texture to the dish.
- Cremini Mushrooms – Also called baby bellas, you will need small whole cremini mushrooms. White mushrooms will also work, but they aren’t quite as flavorful.
- Italian Seasoning – It’s a combination of dried basil, oregano, rosemary, thyme, and marjoram. If you don’t have any on hand just use a combination of whatever is in your pantry.
- Salt – Brings the dish together and highlights the vegetables.
- Black Pepper – Freshly ground black pepper is the best choice.
- Vegetable Broth – I use low sodium vegetable stock to control the amount of added salt. You can also use chicken stock if you prefer.
- Garlic – Use freshly minced cloves for the freshest garlic flavor.
- Red Pepper Flakes – Adds a bit of spice. You can omit the chili flakes or add more if you like.
- Parsley – Used to garnish the dish and add a layer of fresh herb flavor. You can add other fresh herbs like basil too if you like.
This one-pan vegetarian recipe is simple to throw together. Once you cook the onions the recipe comes together quickly. Just remember that when sautéing you need to move the ingredients around the pan for the most even cooking.
Caramelize The Onion
The first step is to create some depth in flavor by cooking the onion. Heat both the butter and olive oil over medium-low heat in a large skillet. Then once the butter has melted, add the sliced onion and cook it for about 4-5 minutes or until it starts to caramelize a bit. When the onion is done it will be golden brown in color and limp. It’s important to do this step at a low heat for the best results.
Add The Veggies And Seasoning
Once the onion has caramelized a bit, add the cauliflower florets, cremini mushrooms, Italian seasoning, salt, pepper, and vegetable broth to the large pan. Now, sauté everything together, stirring from time to time for about 8-10 minutes on medium-high heat until the mushrooms and cauliflower have browned.
Garnish And Serve
Next, add the minced garlic to the skillet and cook it together with the veggies for another 30 seconds until it’s aromatic. Then taste the dish and season with salt and pepper if necessary. Remove the skillet from the heat when the mushroom cauliflower skillet is done. Then garnish the dish with a sprinkle of red pepper flakes and fresh parsley. Now, serve and enjoy!
What Else Can I Add To This Dish?
You can pretty much add any herbs or seasonings you want to the dish. You can also use broccoli instead of cauliflower or add even more veggies if you like. Just remember the amount of oil and seasonings in the recipe is based on the amount of ingredients for this recipe. So if you double the amount of veggies you need to double the amount of the other ingredients as well.
Can I Make This Recipe Vegan?
Yes! Just omit the butter and then use more oil or use a plant based butter. Then the recipe is totally vegan.
Expert Tips
- Use both the butter and oil. Make sure to use the olive oil with the butter. Doing so prevents the milk solids in the butter from burning and becoming bitter.
- Cook the onions slowly. You must cook the onions at a low temperature for them to properly caramelize. If you cook them at a high heat they will fry and not caramelize.
- Move around the pan. For even cooking, move the mushrooms and cauliflower around the pan as they cook. Not doing so will result in over-browning in some areas.
Storage
The leftover mushroom cauliflower skillet will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, put it in the microwave for a few minutes on medium power or reheat it in a saucepan. However, if it has been frozen, it’s best to let it thaw out in the fridge overnight before reheating.
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Mushroom Cauliflower Skillet
Equipment
Ingredients
- ¼ cup butter unsalted
- 2 tablespoons olive oil
- 1 small onion sliced
- ½ head cauliflower cut into small florets
- 1 pound cremini mushrooms cut in half, or quartered if too big
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- ¼ cup vegetable broth
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh parsley chopped
Instructions
- Add the butter and olive oil to a large skillet and heat over medium-low heat. Once the butter has melted add the onion slices and cook for about 5 minutes until the onion start to caramelize a bit.
- Add the cauliflower florets, cremini mushrooms, Italian seasoning, salt, pepper and vegetable broth to the skillet and cook for about 10 minutes until the mushrooms and cauliflower browns.
- Add the garlic and cook for another 30 seconds until aromatic. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish with red pepper flakes and parsley.
Tips & Notes:
- Use both the butter and oil. Make sure to use the olive oil with the butter. Doing so prevents the milk solids in the butter from burning and becoming bitter.
- Cook the onions slowly. You must cook the onions at a low temperature for them to properly caramelize. If you cook them at a high heat they will fry and not caramelize.
- Move around the pan. For even cooking, move the mushrooms and cauliflower around the pan as they cook. Not doing so will result in over-browning in some areas.
- Leftovers will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
- To reheat, put it in the microwave for a few minutes on medium power or reheat it in a saucepan. However, if it has been frozen, it’s best to let it thaw out in the fridge overnight before reheating.
