Go Back
Garlic Cauliflower Mushroom Skillet with fresh vegetables in a pan

Garlic Cauliflower Mushroom Skillet

A quick and flavorful skillet dish featuring sautéed cauliflower and mushrooms, enhanced with garlic, smoked paprika, and finished with lemon and Parmesan. Perfect for busy nights or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil Add more for a vegan option.
  • 2 tbsp butter Can swap with 3 tbsp olive oil for dairy-free.
  • 1 small head cauliflower, cut into florets Cut into smaller florets for even browning.
  • 8 oz mushrooms, sliced Button or cremini mushrooms work best.
  • 4 cloves garlic, minced
  • ½ tsp smoked paprika Use regular paprika for less smokiness.
  • ½ tsp Italian seasoning Can swap for thyme or rosemary.
  • 1 tbsp lemon juice
  • ¼ cup Parmesan cheese Can substitute with nutritional yeast for vegan.
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat a wide skillet over medium heat and add olive oil and butter.
  2. Sear cauliflower florets in a single layer until golden brown, about 5-6 minutes.
  3. Add sliced mushrooms and continue cooking until their liquid evaporates and they brown, about 4-5 minutes.
  4. Stir in minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until fragrant.
  5. Remove from heat, drizzle with lemon juice, toss, and finish with Parmesan and parsley.

Notes

For a drier finish, omit butter and increase heat briefly to evaporate mushroom liquid faster. This dish can be made vegan by substituting the butter and cheese. Leftovers can be stored in an airtight container for up to 4 days. Reheat gently to preserve texture.