This Garlic Cauliflower Mushroom Skillet Is My Weeknight Hero
Let me set the scene: it's Thursday, the week is crawling along at a snail's pace, and my brain is basically mush (pun intended). I'm staring at a fridge that looks like a veggie graveyard—half a head of cauliflower, some mushrooms on their last good day, and a bulb of garlic older than my favorite coffee mug. And yet, this is exactly when the magic happens. I started making this skillet dish one evening when my cousin dropped in unannounced, and, well, we were both too stubborn to order takeout. This recipe was born out of desperation but has now become my go-to comfort meal. Also, there was that one time I tried to make it while chatting on the phone and nearly used sugar instead of salt. Not recommended, but hey, at least it still looked pretty.
Why You'll Love Making This (And Eating It)
Honestly, I make this when I can’t be bothered to do a million dishes. My partner goes back for seconds (and thirds) because, apparently, garlic makes everything better. It’s also the kind of meal that feels healthy without tasting like you’re eating cardboard. Sometimes I get a little heavy-handed with the mushrooms—nobody ever complains. Or, you know, sometimes I forget the parsley, and not a soul has noticed except me (and I’m not telling). Oh, and if you’ve ever burned garlic, join the club; but I swear it’s worth it for that smell that fills the whole house.
Here’s What You’ll Need (And Some Workarounds)
- 1 medium head of cauliflower, cut into bite-sized florets (Frozen totally works if you’re in a rush. My friend swears by pre-riced cauliflower but I find it gets mushy.)
- 2 cups mushrooms, sliced (Any kind—cremini, button, or even portobello if you’re feeling fancy. I used shiitake once, and it was a hit.)
- 4-5 cloves garlic, minced (My grandmother insisted on a proper garlic press—honestly, chopping by hand is just fine.)
- 2-3 tablespoons olive oil (Butter is delicious here, too, but I’m usually out!)
- 1 teaspoon dried thyme (Fresh is lovely, but who has that on hand? Oregano is a decent stand-in.)
- Salt and black pepper, to taste
- A handful of chopped fresh parsley (Totally optional. Sometimes I forget it; no one seems to mind.)
- Optional: A squeeze of lemon, grated parmesan, or chili flakes for serving
How I Make It (Step by Step...ish)
- Grab your biggest skillet (mine is a bit battered, but it’s got soul) and heat the olive oil on medium-high. If you don’t have a skillet, a big frying pan does the trick—just takes a bit more stirring.
- Toss in the cauliflower florets first. Let them mingle in the pan for about 6-8 minutes, stirring every so often. Don’t panic if some pieces get a little brown—those are the best bits, in my opinion.
- Add your sliced mushrooms. The pan will look crowded, but trust me, they shrink down faster than a snowman in the sun.
- After about 4-5 minutes, when the mushrooms are soft and a bit golden, push everything to the edges and add the garlic right in the middle. Let it sizzle for 30 seconds or so. This is the step where I usually sneak a taste (and sometimes burn my tongue—don’t be me).
- Sprinkle in the thyme, salt, and pepper. Give everything a good toss. If things look a bit dry, a splash of water or more oil works wonders.
- Turn off the heat and toss with parsley, lemon juice, or anything you fancy. (Or don’t—I’ve skipped this more times than I can count.)
Notes: Lessons Learned by Trial and Error
- If you overcook the cauliflower, it gets a bit sad and mushy, but it’s honestly still edible—just call it a mash and nobody questions you.
- Once I added too many mushrooms and the dish turned out...well, a little soupy. Next time, I just raised the heat for a couple minutes and it thickened up (sort of).
- If you forget the thyme, oregano or even Italian seasoning can fill the gap. No sweat.
Variations I’ve Tried (and One That Flopped)
- I chucked in a handful of spinach once—great for color, even better for getting kids to eat greens.
- Roasted red peppers make it fly off the plate at potlucks.
- I attempted it with broccoli instead of cauliflower. Honestly, a bit bitter for my taste, but maybe you’ll love it.
- My neighbor once swore by adding chickpeas for protein. Actually, I find it works better if you sauté them separately and add at the end.
Equipment: Don’t Panic If You Don’t Have Everything
A big skillet is ideal, but if all you’ve got is a large nonstick pan, just use that. I once had to make this in a wok—worked fine! Garlic press? Meh, just chop with a knife. A wooden spoon is nice, but honestly, I’ve used a spatula, a fork, even tongs when I couldn’t find anything else (still tasted great).
How To Store (If There’s Any Left...)
Store it in an airtight container in the fridge—it’ll last up to three days, but honestly, in my house, it never lasts more than a day! If you do have leftovers, it tastes even better the next day. You can reheat it in a skillet or just microwave it; either way, it works.
How I Like To Serve This Skillet (Maybe You Will, Too?)
I pile it onto a plate with a hunk of crusty bread (especially if I’ve got some bakery sourdough hanging about). My sister likes it over rice, which is also fab. Or, if you’re doing a big Sunday brunch, this works alongside eggs—you can even fold leftovers into an omelette (don’t knock it till you try it).
Pro Tips I’ve Learned The Hard Way
- I once tried rushing the cooking and threw all the veggies in at once—ended up with a weirdly bland, watery mess. Patience is key; let the cauliflower brown a bit first.
- Don’t add the garlic too soon, or you’ll get bitter flavor and nobody wants that! (Trust me, I learned the hard way.)
- Actually, I tend to think a little extra oil never hurts, especially if you’re reheating.
FAQ: Real Questions From Friends (and Me!)
- Can I make this vegan? – Absolutely—just use olive oil and skip any cheese at the end. Or use a vegan parm. I’ve tried it both ways, honestly can’t tell the difference most days.
- Does it freeze well? – I’ve frozen leftovers once or twice (by accident, when they got shoved to the back of the freezer) and while it’s fine, the texture gets a tad soft. Still tasty though.
- Can I add meat? – Sure! A bit of cooked chicken or sausage goes really well. Or check out Bon Appétit's cauliflower skillet for a twist.
- What kind of mushrooms are best? – Whatever you’ve got! I’ve even used a mix of fancy and basic ones. For extra info, Serious Eats has a brilliant mushroom guide I refer to sometimes.
- How do I make it less watery? – Just crank the heat at the end or don’t overcrowd the pan. Or, on second thought, serve it with bread and soak up any extra juices!
And if you’re ever in doubt, just remember: a little extra garlic has never ruined a skillet yet. Cheers!
Ingredients
- 1 medium head cauliflower, cut into florets
- 250g (9 oz) cremini mushrooms, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
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2Add the minced garlic and cook for 1 minute until fragrant.
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3Add the cauliflower florets to the skillet and cook for 5 minutes, stirring occasionally.
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4Add the sliced mushrooms, dried thyme, salt, and black pepper. Continue to cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and golden.
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5Remove from heat. Garnish with chopped fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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