Description
This Garlic Cauliflower Mushroom Skillet is an easy, flavorful one-pan dish featuring tender cauliflower florets and savory cremini mushrooms sautéed in garlic-infused olive oil and enhanced with a tangy soy-balsamic sauce. Perfect for a healthy vegetarian meal, it’s quick to prepare and can be garnished with fresh parsley and Parmesan cheese for an extra touch of richness.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, cut into florets
- 1 pound cremini mushrooms, sliced
- 4 cloves garlic, minced
Liquids & Sauces
- 1/4 cup olive oil
- 1/4 cup vegetable broth (or chicken broth)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon balsamic vinegar
Spices & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Garnishes & Optional
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon butter (optional, for extra richness)
- 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the cauliflower: Rinse the cauliflower head under cold water and pat dry. Cut into florets about 1 to 1.5 inches in diameter. Peel and chop the stem into smaller pieces.
- Clean and slice mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Slice the mushrooms about 1/4 inch thick.
- Minced garlic preparation: Peel and mince the garlic cloves finely.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds to 1 minute, or until fragrant.
- Cook cauliflower: Add the cauliflower florets to the skillet and toss to coat them with the garlic-infused oil. Season with salt and freshly ground black pepper to taste. Cook the cauliflower for about 8-10 minutes, stirring occasionally, until it starts to brown and become slightly tender.
- Add mushrooms: Add the sliced mushrooms to the skillet and stir to combine with the cauliflower. Continue cooking for another 5-7 minutes, or until the mushrooms have softened and released their moisture.
- Deglaze and add seasonings: Pour in the vegetable broth (or chicken broth) to deglaze the skillet, scraping up any browned bits from the bottom. Add the soy sauce (or tamari), balsamic vinegar, dried thyme, and red pepper flakes (if using). Stir well to combine.
- Simmer: Reduce the heat to low, cover the skillet, and simmer for about 5-7 minutes, or until the cauliflower is tender-crisp and the sauce has thickened slightly.
- Add butter (optional): If you want to add a touch of richness to the dish, stir in the butter during the last minute of cooking.
- Garnish with parsley: Sprinkle the chopped fresh parsley over the skillet just before serving.
- Add Parmesan (optional): Sprinkle some grated Parmesan cheese over the skillet before serving.
- Serve immediately: Serve the garlic cauliflower mushroom skillet hot and enjoy as a delicious, healthy vegetarian main or side dish.
Notes
- This recipe can easily be made gluten-free by using tamari instead of soy sauce.
- For a vegan version, omit the butter and Parmesan cheese or use plant-based alternatives.
- Adjust red pepper flakes according to your spice preference or omit for a milder flavor.
- Vegetable broth can be replaced with chicken broth if not keeping the dish vegetarian.
- Use a large skillet to ensure even cooking and space to sauté the vegetables properly.
