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Garlic Mushroom Cauliflower Skillet

A savory, low-carb side dish featuring perfectly seared mushrooms and tender-crisp cauliflower tossed in a rich, glossy garlic and herb butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower cut into small bite-sized florets
  • 16 oz cremini or button mushrooms wiped clean and thickly sliced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter divided use
  • 4 cloves garlic finely minced
  • 0.25 cup fresh parsley finely chopped
  • 1 tsp sea salt or to taste
  • 0.5 tsp black pepper freshly cracked
  • 1 wedge fresh lemon for juice (optional)

Equipment

  • Cast iron skillet or large heavy-bottomed pan
  • Cutting board
  • Chef's Knife

Method
 

  1. Heat a large cast iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter.
  2. Add the sliced mushrooms in a single layer. Do not stir. Let them cook undisturbed for 3-4 minutes to develop a deep brown crust.
  3. Toss the mushrooms and cook for another 2 minutes until browned all over. Remove mushrooms from the skillet and set aside.
  4. In the same skillet, add another tablespoon of butter. Add the cauliflower florets.
  5. Cook the cauliflower for 5-7 minutes, stirring occasionally, until tender-crisp and caramelized on the edges.
  6. Return the cooked mushrooms to the skillet. Reduce the heat to medium-low.
  7. Make a well in the center of the vegetables and add the last tablespoon of butter along with the minced garlic. Cook for 30-60 seconds until fragrant.
  8. Toss all the vegetables in the garlic butter. Season with salt and pepper. Remove from heat, stir in fresh parsley and a squeeze of lemon juice. Serve immediately.

Notes

Do not salt the mushrooms at the beginning of the cooking process, as it will draw out their moisture and prevent them from browning properly.