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–+ servings
Garlic Mushrooms Cauliflower Skillet

Garlic Mushrooms Cauliflower Skillet: Quick Comfort Food Magic

Experience the delightful Garlic Mushrooms Cauliflower Skillet, a quick and healthy dish that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 4 cups cauliflower florets can substitute with frozen cauliflower, thawed and moisture removed
  • 8 oz mushrooms cremini or button mushrooms work best
  • 4 cloves garlic minced
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup vegetable broth or chicken broth for non-vegetarians
  • to taste salt
  • to taste pepper
  • 1 teaspoon red pepper flakes optional
  • 1 tablespoon butter or olive oil for vegan option
  • 1 tablespoon lemon juice optional, to taste
  • 1/4 cup fresh herbs optional, to taste

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Wash the cauliflower and cut it into bite-sized florets. Slice the mushrooms and mince the garlic.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they turn golden brown.
  4. Toss in the cauliflower florets and pour in 1/4 cup of vegetable broth. Cover and cook for 8-10 minutes.
  5. Remove the lid and check the tenderness of the cauliflower. Simmer uncovered for another 5 minutes, adjusting seasoning as needed.
  6. Stir in 1 tablespoon of butter until melted. Optionally, squeeze fresh lemon juice over the top or sprinkle with chopped herbs.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

Feel free to prepare the vegetables up to 24 hours in advance for quicker cooking on busy nights.

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