This Cauliflower Mushroom Skillet is a delicious, one-pan side dish that pairs perfectly with everything from grilled meats to pasta.

Loaded with savory garlic, buttery mushrooms, and tender cauliflower, it’s a comforting and healthy way to round out your meal.

Why I Love This Recipe

Quick and easy – ready in 20 minutes

Great way to get more veggies on your plate

Bursting with umami flavor

Low-carb and gluten-free

What You’ll Need (Ingredient Highlights)

Cauliflower: The base of the dish, roasted to golden perfection

Mushrooms: Add a rich, earthy flavor

Garlic: Brings in irresistible aroma and depth

Olive oil & butter: For richness and flavor

Smoked paprika & Italian seasoning: Add boldness and balance

Lemon juice & Parmesan: Optional, but great for brightness and creaminess

Pro Tips Before You Start

Cut cauliflower into uniform florets so they cook evenly

Don’t overcrowd the pan – this helps the veggies brown instead of steam

Add lemon juice at the end to keep its flavor fresh

How to Make Cauliflower Mushroom Skillet

Step 1: Prep the Veggies

Cut 1 small head of cauliflower into florets.

Slice 8 oz of mushrooms and mince 4 cloves of garlic.

Step 2: Start the Skillet

Heat olive oil and butter in a large skillet over medium heat until melted.

Step 3: Cook the Cauliflower

Add cauliflower florets to the pan.

Cook for 5–6 minutes, stirring occasionally, until lightly golden.

Step 4: Add Mushrooms and Garlic

Add mushrooms and continue to cook for 4–5 more minutes.

Stir in minced garlic, smoked paprika, Italian seasoning, salt, and black pepper.

Sauté for 2 more minutes.

Step 5: Finish and Serve

Drizzle with lemon juice.

Sprinkle with grated Parmesan cheese (if using) and garnish with fresh parsley. Serve hot.

What to Serve It With

Grilled chicken, steak, or fish

Over cooked grains like quinoa or farro

Alongside pasta or in a grain bowl

Variations / Substitutions

Use broccoli instead of cauliflower

Add a pinch of chili flakes for heat

Skip Parmesan to keep it dairy-free

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in a skillet or microwave

Avoid freezing – texture may suffer

FAQs

Can I use frozen cauliflower?
Yes, but thaw and dry it first to prevent sogginess.

What type of mushrooms work best?
Button, cremini, or baby bella mushrooms are all great.

Can I make this ahead of time?
Yes, it’s a good make-ahead side dish. Reheat just before serving.

Is it keto-friendly?
Absolutely. All ingredients are low-carb.

Can I add protein?
Yes! Add cooked sausage, chicken, or tofu to make it a main dish.

Do I need both olive oil and butter?
They each add unique flavor, but you can use one or the other.

How do I keep cauliflower from going mushy?
Cook over medium-high heat and avoid covering the skillet.

Final Thoughts

This Cauliflower Mushroom Skillet has become a favorite in my weekly meal rotation.

It’s flavorful, simple, and so versatile.

Whether I serve it as a side or dress it up into a main dish, it always gets rave reviews!