This Garlic Cauliflower Mushroom Skillet is a simple, healthy, and flavorful dish that comes together in minutes. I sauté cauliflower and mushrooms until tender, then coat them in a rich, garlicky butter sauce. It’s the kind of recipe I turn to when I want something low-carb, quick, and deeply satisfying—perfect as a light vegetarian meal or a hearty side dish.

Why You’ll Love This Recipe

I love how this dish manages to be both comforting and wholesome at the same time. The combination of buttery garlic with tender cauliflower and earthy mushrooms makes every bite irresistible. It’s naturally vegetarian, low-carb, and comes together in under 30 minutes. I also enjoy how flexible it is—easy to customize with spices, cheeses, or crunchy toppings to suit any mood or occasion.

Ingredients

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

2 tablespoon olive oil
2 tablespoon butter
1 small head cauliflower, cut into florets
8 oz mushrooms, sliced
4 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
Salt & black pepper, to taste
1 tablespoon lemon juice
¼ cup Parmesan cheese (optional)
Fresh parsley, for garnish

Directions

I heat a large skillet over medium heat and add the olive oil and butter.
Then I toss in the cauliflower florets and cook them for about 5–6 minutes until they begin to turn golden.
Next, I add the mushrooms and continue sautéing everything together for another 4–5 minutes until the mushrooms are tender.
I stir in the garlic, smoked paprika, Italian seasoning, salt, and black pepper, letting it all cook for an additional 2 minutes until it smells amazing.
To finish, I drizzle lemon juice over the mixture, sprinkle with Parmesan if I'm using it, and garnish with fresh parsley before serving it hot.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

When I want a bit of crunch, I like to top the dish with toasted almonds or pine nuts. If I’m craving a kick, a pinch of red pepper flakes does the trick. For a cheesier finish, I sometimes stir in shredded mozzarella just before serving—it melts beautifully and adds a creamy texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm the dish in a skillet over medium heat, adding a splash of water or a little butter to keep it from drying out. The microwave works too, but I prefer the skillet for best texture.

FAQs

How can I make this dish vegan?

I swap out the butter for more olive oil or a plant-based butter, and I skip the Parmesan or use a vegan cheese alternative.

Can I use frozen cauliflower?

Yes, but I prefer to thaw and pat it dry first. It helps prevent excess moisture from watering down the dish.

What type of mushrooms work best?

I usually go with cremini or white button mushrooms, but shiitake or portobello also work beautifully for a deeper flavor.

Can I make this ahead of time?

Yes, I often prep the cauliflower and mushrooms in advance. I can cook the dish a few hours ahead and reheat before serving.

Is this recipe keto-friendly?

Absolutely. With only around 7g of net carbs per serving, it fits well into a keto or low-carb lifestyle.

Conclusion

This Garlic Cauliflower Mushroom Skillet is one of those back-pocket recipes I find myself making over and over again. It’s quick, customizable, and always hits the spot—whether I serve it as a side or enjoy it as a light main dish. With just a few ingredients and one pan, it brings together comfort and health in the best possible way.