Name: Garlic Mushrooms Cauliflower Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 tablespoons unsalted butter (or ghee); 1 tablespoon olive oil; ½ onion, chopped; ½ head cauliflower, cut into florets; 1 pound (500 g) mushrooms, cleaned; 2 tablespoons low‑sodium vegetable stock; 1 teaspoon fresh thyme leaves, chopped; 2 tablespoons fresh parsley, chopped; 4 cloves garlic, minced; ½ teaspoon salt and pepper, or to taste

I love how this garlic butter skillet brings together earthy mushrooms and tender cauliflower in a buttery garlic sauce—ready in about 25 minutes and packed with flavor.

Why You’ll Love This Recipe

I find this dish irresistibly satisfying because:

It doubles as a hearty vegetarian main or a delicious side.
Everything cooks in a single pan—minimal cleanup.
The mushrooms caramelize so well they almost taste meaty.
It’s naturally low-carb and gluten-free.
The flavors are bold, buttery, and garlicky—everything I want in comfort food.

Ingredients

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

4 tablespoons unsalted butter (or ghee)
1 tablespoon olive oil
½ onion, chopped
½ head cauliflower, cut into florets
1 pound mushrooms, cleaned
2 tablespoons low-sodium vegetable stock
1 teaspoon fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
4 cloves garlic, minced
½ teaspoon salt and pepper, or to taste

Directions

I melt the butter with olive oil in a large skillet over medium-high heat.
I sauté the chopped onion for about 3 minutes until softened.
I add the mushrooms and cook them for 4–5 minutes per side until they’re browned and have released their moisture.
Then I stir in the cauliflower florets and let them cook for about 8–10 minutes until golden and slightly crispy on the edges.
I pour in the vegetable stock and let it simmer for 2 minutes to reduce.
I add the thyme, half of the parsley, and the minced garlic, cooking for about 30 seconds until fragrant.
I season with salt and pepper to taste, sprinkle with the remaining parsley, and serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Vegan option: I replace the butter with more olive oil or a plant-based margarine.
Add protein: I like to toss in some cooked chickpeas or white beans for a heartier dish.
Boost flavor: A squeeze of lemon juice or a sprinkle of Parmesan at the end adds a tasty twist.
Spicy kick: I sometimes add a pinch of red pepper flakes for a little heat.
Different herbs: I switch parsley and thyme with rosemary or basil for variety.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the skillet on the stove with a splash of water or broth until heated through.
I avoid microwaving too long to keep the veggies from getting soggy.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, I’ve used frozen cauliflower before. I make sure to thaw and pat it dry before adding it to the skillet so it doesn’t steam too much.

What kind of mushrooms work best?

I usually go with cremini or white button mushrooms, but shiitake or portobello also work great if I want a deeper flavor.

Can I make this dish ahead of time?

Yes, I often prep the veggies earlier in the day and store them in the fridge. Then I just sauté everything when I’m ready to cook.

Is this dish keto-friendly?

Absolutely. Since it’s low in carbs and high in fats from butter and olive oil, it fits perfectly into a keto meal plan.

What can I serve this with?

I like to pair it with grilled chicken, quinoa, or serve it over mashed potatoes or rice for a complete meal.

Conclusion

This garlic mushrooms cauliflower skillet is my go-to when I want something fast, flavorful, and comforting without a lot of fuss. It’s full of texture, savory flavors, and comes together in one pan—perfect for busy weeknights or a cozy side dish.