Let Me Tell You About This Skillet—More Than Just Veggies
So, maybe I’m a bit obsessed with garlic & mushrooms (seriously, my cousin once asked if I’d ever make dinner without them), but this particular skillet has sort of become my go-to “it’s Tuesday and I barely have groceries” meal. Little confession: the first time I made this, I accidentally mistook powdered sugar for salt. My taste buds have since forgiven me, but the point is, despite a few hiccups, this Garlic Cauliflower Mushroom Skillet is forgiving—and that’s probably why I keep coming back to it. Oh, and if you ever want to get someone to eat cauliflower willingly? This is the way.
Why You’ll Love This—Well, At Least Why I Do
I break this out when I need something fast, but still wanna feel like I’m, you know, winning at life (or at least dinner). My family gobbles it up—except my little brother, but honestly, I think he just has it in for cauliflower. And I love that there’s almost no cleanup, unless you count the mountain of garlic peels on the counter. Oh, and if you’re tired of washing 17 pots for one meal—this is your new best mate.
If you ever tried to get that golden-brown on mushrooms and just ended up with overcooked mush, trust me—been there, got the soggy mushroom badge. But this way works, and I’m only mildly annoyed it took me so long to figure out.
Here’s What You’ll Need (But Feel Free to Wing It)
- 1 large cauliflower head, chopped into florets (Honestly, frozen works too, though it might get a tad mushier)
- 250g mushrooms, sliced (I love cremini, but white button or even shiitake are all fair game)
- 3 big cloves of garlic, minced (Okay, my gran swears by six—up to you how vampire-proof you want to be)
- 2 tbsp olive oil or butter (Butter is… dreamy. But olive oil does the trick)
- 1/2 tsp smoked paprika or a shake of chili flakes, if you’re feeling bold
- Salt & pepper, to taste (I just eye it, honestly)
- Handful of parsley (optional, or swap in dried Italian herbs if that’s what’s knocking about)
- Juice from half a lemon (Adds zing. If you’re out, it’s still nice)
How I Actually Make This—With a Few Detours
- Heat up your biggest skillet over medium-high (I always use my old cast iron, but truly, any frying pan works—even that nonstick one with the mysterious scratches…)
- Add oil or butter. Wait till it’s shimmery, then throw in the cauliflower. Give it a minute or three to get a bit of color—don’t turn it constantly, the char is what adds depth!
- Once the edges are golden (ish), dump in your sliced mushrooms. Yes, it’ll look crowded—don’t panic; mushrooms shrink like nobody’s business.
- Let everything sit a while, tossing occasionally (I sneak a taste here, usually burn my mouth, regret it; repeat next time).
- After 7 minutes or so, when both bits are softened and looking kinda delicious, add the garlic, paprika, salt, pepper. Stir for a couple minutes, just till you can smell the garlic singing.
- Off the heat, add lemon juice and parsley. Taste it—maybe it needs more salt; maybe you just need to eat now.
A Few Notes (Learned the Stubborn Way)
- If you crowd the pan too much, the mushrooms just steam—so don’t fear the solo batches. But sometimes I’m lazy and just leave them all in. Still edible.
- I used to add garlic first—it always burned. Now I add it late, and it’s way better. Who knew.
- Fresh parsley is uplifting, but dried herbs don’t judge you.
- Actually, I think this tastes better the next day, cold and straight from the fridge. Or maybe that’s just me being weird.
Stuff I’ve Tried (Plus One Dud)
- Added cherry tomatoes once—super tasty, but they get a bit watery.
- Threw in a sprinkle of parmesan at the end. Okay, who am I kidding, half a bag. No regrets.
- Once added diced zucchini… Was not a fan, felt like I was eating soggy air. Maybe you’ll like it, though!
- Leftover roasted chicken pieces are dreamy in here.
What You’ll Need—Or Not
- A large skillet (Cast iron is my usual. But I’ve made this in a wok when my skillet was, um, busy.)
- Chopping board & knife (A butter knife in a pinch, though you’ll curse me for suggesting it)
- A wooden spoon or a spatula. Or just nudge stuff around with tongs; it’s all fine.
How Long Does This Skillet Last? (Real Talk)
Supposedly you can keep this in the fridge for 3 days, but honestly, it never lasts more than a day and a half here—someone always nicks it late at night. If (and it’s a big if!) you have leftovers, keep ‘em in a sealed box. It actually reheats fine, but sometimes the cauliflower goes a bit soft. Not a dealbreaker for me.
Serving—What Works for Me
I’ve eaten this on toast, folded in a tortilla, or just straight from the pan (don’t tell my mum!). Ooh, and over buttered rice – that’s a winner. Sometimes we make it the centerpiece for meatless Mondays, with some crisp salad on the side. I don’t really serve it with anything formal, but if you want a fancy dinner guest experience, top with a fried egg. No one complains.
Top Tips (Learnt the Not-So-Easy Way)
- Don’t rush browning the mushrooms. I did once—ended up with a soggy, gray pile. Leave them alone more than you think.
- Lemon juice at the end is optional, but it does make things pop. If you add it too early, it just vanishes.
- Actually, keeping your pan wide and not overcrowded gives you those golden bits we all want—but sometimes I stuff it all in anyway because, who washes extra pans?
FAQ—Real Questions I’ve Gotten (and Some I Wish I Had)
Q: Can I make this without garlic?
A: Sure, but then it’d just be Cauliflower Mushroom Skillet. Not terrible, but definitely missing that punch. (Once tried it with onion powder instead—eh, not my thing).
Q: Does this freeze well?
A: Eh, kind of. The texture changes—gets pretty soft—but it’s still tasty. I’d rather just eat it up first. Or, here’s more about freezing mushrooms if you’re a freezer pro: Serious Eats freezing mushrooms guide.
Q: What’s the best way to reheat?
A: I just use a pan with a tiny splash of water; microwaved works too, but expect some steaminess. Not bad though!
Q: Can I add protein?
A: Totally—chopped chicken, tofu, bacon bits… I went a little overboard with lentils once, and it kinda turned into a different dinner, but not a bad one. For ideas, here’s Budget Bytes’ list of easy add-ons.
Q: Do I need to pre-cook the cauliflower?
A: Nah, just chop it smallish. But if you have a blanched batch lying around, that works too—saves a few minutes.
Random aside: Did you know you can regrow cauliflower leaves after snipping them? Mine only made it as far as teeny roots, but maybe you’ll have better luck (here’s an odd gardening tip: how to grow your own cauliflower).
Ingredients
- 1 medium head cauliflower, cut into florets
- 225g (8 oz) cremini or white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon
Instructions
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1Heat olive oil in a large skillet over medium heat.
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2Add the garlic and sauté for 30 seconds until fragrant.
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3Add cauliflower florets and cook for 4-5 minutes, stirring occasionally, until they start to soften.
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4Add sliced mushrooms, thyme, salt, and pepper. Cook for another 8-10 minutes, stirring often, until vegetables are tender and lightly browned.
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5Stir in fresh parsley and lemon juice. Adjust salt and pepper to taste, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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