Description
A cozy 30-minute vegetarian dinner with cauliflower, mushrooms, and a buttery garlic sauce — perfect for weeknights and winter comfort.
Ingredients
Scale
- 3 tbsp butter or olive oil
- 1 medium head cauliflower, cut into small florets (about 4 cups)
- 10 oz sliced mushrooms (cremini or baby bella)
- 1 small yellow onion, thinly sliced
- 4–5 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup vegetable broth
- 1–2 tbsp lemon juice
- Fresh parsley for serving
Instructions
- Warm the butter in a large skillet over medium heat. Add the sliced onions and cook until softened, about 3 minutes.
- Add the cauliflower florets and sauté for 6–7 minutes, stirring occasionally until the edges start to brown.
- Stir in the mushrooms and cook another 5 minutes until they release moisture and turn deep brown.
- Add the minced garlic, smoked paprika, thyme, salt, and pepper. Cook 1 minute until fragrant.
- Pour in the vegetable broth and cover. Let the skillet steam for 5–6 minutes until the cauliflower becomes tender.
- Uncover, stir in the lemon juice, and let everything cook for another minute. Taste and adjust seasoning.
- Serve warm with fresh parsley, extra lemon, or a sprinkle of parmesan if desired.
Notes
Add roasted garlic or a spoonful of garlic butter for extra flavor. Make creamy with a splash of cream cheese. Great with tofu, chickpeas, or leftover holiday chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: garlic cauliflower, mushroom skillet, one pan dinner, healthy comfort food