Description
A quick and easy 20-minute vegetarian skillet dinner featuring golden cauliflower, tender mushrooms, and plenty of garlicky flavor. Perfect for busy weeknights, meal prep, or as a hearty veggie side.
Ingredients
Scale
- 4 cups cauliflower florets (about 1 medium head, cut into bite-sized pieces)
- 10 oz mushrooms (cremini or white button, sliced)
- 4–5 large garlic cloves, minced
- 3 tablespoons olive oil
- 3/4 teaspoon salt (preferably sea salt)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 1 tablespoon lemon juice (from 1/2 medium lemon)
- 1/4 cup vegetable broth (optional, for steaming cauliflower)
Instructions
- Wash and dry the cauliflower and mushrooms. Cut cauliflower into bite-sized florets and slice mushrooms evenly. Mince the garlic cloves.
- Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Sauté until golden and moisture evaporates, about 4 minutes. Cook in batches if needed to avoid overcrowding.
- Push mushrooms to the side. Add cauliflower florets to the pan, sprinkle with salt and black pepper. Let cauliflower sear, untouched, for 2 minutes to develop crispy edges. Add a splash of vegetable broth if the pan dries out.
- Make a well in the center, add minced garlic and chili flakes (if using). Stir for 30 seconds until fragrant, lowering heat if needed to avoid burning the garlic.
- Toss mushrooms, cauliflower, and garlic together. Cover skillet with lid and reduce heat to medium. Cook for 5-6 minutes, stirring occasionally, until cauliflower is tender but still a bit crisp. Add more oil or broth if veggies stick.
- Remove lid, turn heat to high for 1 minute to crisp up the veggies. Squeeze lemon juice over the skillet and sprinkle with chopped parsley.
- Taste and adjust salt, pepper, or lemon as needed. Serve hot, garnished with extra parsley or chili flakes if desired.
Notes
For best results, do not overcrowd the pan—cook mushrooms in batches if necessary. Use high heat for crispy cauliflower edges. Add a splash of broth if the pan gets dry. For a vegan cheesy twist, sprinkle with nutritional yeast or vegan parmesan at the end. Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 135
- Sugar: 4
- Sodium: 400
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 4
- Protein: 5
Keywords: garlic cauliflower mushroom skillet, vegetarian skillet dinner, easy veggie dinner, gluten-free, vegan option, weeknight dinner, healthy skillet recipe, one pan meal, meal prep, quick dinner