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!
