Mushroom Cauliflower Skillet

a side dish of mushrooms and cauliflower in a skillet.

5 from 1 vote

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!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 220kcal

Author: Joanna Cismaru

Equipment

12-inch Cast Iron Skillet

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.

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.

Nutrition