This Garlic Cauliflower Mushroom Skillet is a vibrant, veggie-packed dish that brings together the earthy flavors of mushrooms and the mild nuttiness of cauliflower, all enhanced by the aromatic essence of garlic. It's a versatile recipe that's perfect for a hearty lunch or a satisfying side at dinner.
Why You’ll Love This Recipe
I love how this dish combines wholesome ingredients into a flavorful and nutritious meal. The combination of cauliflower and mushrooms provides a satisfying texture, while the garlic and herbs infuse the dish with rich flavor. It's quick to prepare, making it ideal for busy weeknights, and it's easily customizable to suit different tastes and dietary needs.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 large head of cauliflower (approximately 2-3 pounds), cut into small florets
- 16 ounces (1 pound) of fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, diced (about 1 cup)
- 3 cloves of garlic, minced (or more for garlic lovers!)
- 2 medium-sized carrots, peeled and diced (about 1 cup)
- 1 red bell pepper, diced
- 2 teaspoons of dried thyme (or 1 tablespoon fresh thyme, if available)
- 1 teaspoon of smoked paprika
- Salt and black pepper to taste (approximately 1 teaspoon each)
- ½ teaspoon of red pepper flakes (optional)
- 3 tablespoons of olive oil (or avocado oil)
- 1 tablespoon of balsamic vinegar
Optional Add-ins and Variations:
- 1 cup of frozen green peas
- ½ cup of shredded parmesan or vegan cheese
- Fresh herbs such as parsley or basil for garnish
Serving Suggestions:
- Cooked quinoa or rice
- Cooked lentils or chickpeas
Directions
- Prepare the Vegetables: I start by washing and cutting the cauliflower into small florets. Then, I slice the mushrooms, dice the onion, carrots, and red bell pepper, and mince the garlic.
- Heat the Skillet: I place a large skillet over medium heat and add two tablespoons of olive oil, allowing it to heat for about a minute to coat the pan evenly.
- Sauté the Cauliflower: I add the cauliflower florets to the skillet, stirring gently to coat them in the oil. I cook them for about 5-7 minutes, stirring occasionally, until they become tender and slightly golden.
- Add Remaining Vegetables: Next, I add the sliced mushrooms, diced onion, carrots, and red bell pepper to the skillet. I continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Add Garlic and Seasonings: I sprinkle the minced garlic over the vegetables, followed by the dried thyme, smoked paprika, salt, black pepper, and red pepper flakes if using. I stir everything together to distribute the seasonings evenly and cook for another 2-3 minutes until the garlic is fragrant.
- Add Balsamic Vinegar: I drizzle the balsamic vinegar over the vegetable mixture, stirring to combine. I cook for an additional 2 minutes to allow the flavors to meld.
- Optional Add-ins: If I'm adding green peas or cheese, I stir them in at this point and cook until heated through or melted.
- Serve: I garnish the dish with fresh herbs like parsley or basil and serve it hot, either on its own or over a bed of cooked quinoa or rice.
Servings and Timing
This recipe serves 8 to 10 people. It takes approximately 15 minutes to prepare and 20 minutes to cook, making it a 35-minute dish from start to finish.
Variations
- Protein Boost: I sometimes add cooked lentils, chickpeas, or grilled chicken to make the dish more filling.
- Spice It Up: For extra heat, I include more red pepper flakes or a dash of cayenne pepper.
- Cheesy Delight: Adding shredded parmesan or vegan cheese gives the dish a creamy texture and rich flavor.
- Herbaceous Twist: I experiment with different herbs like rosemary or oregano to change up the flavor profile.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the desired portion in a skillet over medium heat, stirring occasionally until warmed through. Alternatively, I microwave it in a microwave-safe dish for 2-3 minutes, stirring halfway through.
FAQs
What type of mushrooms work best in this recipe?
I find that cremini or button mushrooms work well due to their firm texture and earthy flavor. However, shiitake or portobello mushrooms can also be used for a more robust taste.
Can I make this dish ahead of time?
Yes, I often prepare the vegetables ahead of time and store them in the refrigerator. When ready to cook, I follow the recipe steps, which makes the cooking process quicker.
Is this recipe suitable for a vegan diet?
Absolutely. By using olive oil instead of butter and omitting any cheese or using a vegan alternative, this dish is entirely plant-based.
How can I make this dish more protein-rich?
I like to add cooked lentils, chickpeas, or tofu to increase the protein content, making it a more substantial meal.
Can I freeze the leftovers?
Yes, I freeze the cooled dish in an airtight container for up to 2 months. When ready to eat, I thaw it in the refrigerator overnight and reheat it in a skillet or microwave.
Conclusion
This Garlic Cauliflower Mushroom Skillet is a flavorful and nutritious dish that's easy to prepare and versatile enough to suit various dietary preferences. Whether served as a main course or a side dish, it's sure to be a hit at any meal. I enjoy customizing it with different vegetables and seasonings to keep things exciting. Give it a try, and I hope you find it as delightful as I do!
Garlic Cauliflower Mushroom Skillet: Quick & Delicious Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 to 10 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Vegan
Description
This Garlic Cauliflower Mushroom Skillet is a vibrant, veggie-packed dish that brings together the earthy flavors of mushrooms and the mild nuttiness of cauliflower, all enhanced by aromatic garlic. Perfect as a hearty lunch or a satisfying dinner side.
Ingredients
- 1 large head of cauliflower (2-3 pounds), cut into small florets
- 16 ounces (1 pound) of fresh mushrooms (cremini or button), sliced
- 1 medium onion, diced (about 1 cup)
- 3 cloves of garlic, minced
- 2 medium-sized carrots, peeled and diced (about 1 cup)
- 1 red bell pepper, diced
- 2 teaspoons of dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon of smoked paprika
- Salt and black pepper to taste (approximately 1 teaspoon each)
- ½ teaspoon of red pepper flakes (optional)
- 3 tablespoons of olive oil (or avocado oil)
- 1 tablespoon of balsamic vinegar
- Optional: 1 cup of frozen green peas
- Optional: ½ cup of shredded parmesan or vegan cheese
- Optional: Fresh herbs such as parsley or basil for garnish
Instructions
- Wash and cut the cauliflower into small florets. Slice mushrooms, dice onion, carrots, red bell pepper, and mince the garlic.
- Heat a large skillet over medium heat with 2 tablespoons of olive oil.
- Add cauliflower florets and cook for 5-7 minutes, stirring occasionally, until tender and slightly golden.
- Add mushrooms, onion, carrots, and red bell pepper. Cook for another 5-7 minutes until vegetables are tender.
- Add minced garlic, thyme, paprika, salt, pepper, and red pepper flakes. Stir and cook for 2-3 minutes until garlic is fragrant.
- Drizzle balsamic vinegar and cook for an additional 2 minutes to meld flavors.
- Add green peas or cheese if using and cook until heated through or melted.
- Garnish with fresh herbs and serve hot, optionally over cooked quinoa or rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled dish in an airtight container for up to 2 months.
- Reheat in skillet or microwave until warmed through.
- Customize with additional herbs or spices to your preference.
Nutrition
- Serving Size: 1 serving (⅛th of recipe)
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
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