Garlic Mushrooms Cauliflower Skillet

This Garlic Mushrooms Cauliflower Skillet is a simple, savory, and satisfying one-pan dish that brings out the best of earthy mushrooms and tender cauliflower. Sautéed with plenty of garlic and finished with herbs, it’s a perfect low-carb option for a quick weeknight meal or a hearty side dish.

Why You’ll Love This Recipe

I love how easy it is to whip up this dish in under 30 minutes, using just one skillet and a handful of wholesome ingredients. It’s naturally low in carbs and gluten-free, making it a great fit for various diets. The garlicky flavor blends beautifully with the mushrooms’ umami and the cauliflower’s subtle sweetness. It also makes a versatile base—I can serve it as a vegetarian main, a side for grilled meats, or even top it with a fried egg.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower florets

• Mushrooms (cremini, white button, or a mix)

• Garlic cloves, minced

• Olive oil or butter

• Fresh thyme or parsley

• Salt

• Black pepper

• Red pepper flakes (optional, for a little heat)

Directions

1. I start by heating olive oil in a large skillet over medium heat.

2. I add the mushrooms first, cooking them until they release their moisture and start to brown—about 5–7 minutes.

3. I toss in the minced garlic and sauté for another minute until fragrant.

4. Next, I add the cauliflower florets and season with salt, pepper, and a pinch of red pepper flakes.

5. I cover the skillet and let everything cook for about 10–12 minutes, stirring occasionally, until the cauliflower becomes tender and golden.

6. I finish by sprinkling fresh thyme or parsley over the top before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish. It takes about 25 minutes in total: 10 minutes for prep and 15 minutes for cooking.

Variations

I like to mix things up by adding a splash of lemon juice at the end for brightness or grating some Parmesan cheese over the top. For a heartier dish, I sometimes toss in cooked chicken or crispy bacon. If I want to keep it vegan, I stick with olive oil and add some nutritional yeast for a cheesy flavor.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just warm the skillet over medium heat until everything is hot, or I microwave it for a couple of minutes. If the dish feels a bit dry, I splash in a little water or broth while reheating.

FAQs

How do I prevent the mushrooms from becoming soggy?

I make sure to cook the mushrooms over medium-high heat without overcrowding the pan so they can brown instead of steam.

Can I use frozen cauliflower?

Yes, I can, but I prefer to thaw it first and pat it dry to avoid too much moisture in the skillet.

What kind of mushrooms work best for this recipe?

I usually use cremini or white button mushrooms, but shiitake or a wild mix adds extra depth and flavor.

Is this dish keto-friendly?

Absolutely. It’s low in carbs and fits well into a ketogenic lifestyle.

Can I make this ahead of time?

Yes, I often prepare it a day ahead and just reheat it before serving. The flavors meld even more overnight.

Conclusion

This Garlic Mushrooms Cauliflower Skillet is one of my favorite go-to dishes when I want something fast, flavorful, and healthy. It’s easy to customize, stores well, and always delivers that rich garlicky comfort I crave. Whether I’m serving it as a side or enjoying it solo, it never disappoints.