Garlic Mushrooms And Cauliflower Skillet (Printer-Friendly)
Tender cauliflower and golden mushrooms sautéed with garlic, smoked paprika, and fresh herbs in a quick 30-minute skillet.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 10 oz cremini or button mushrooms, sliced
03 - 1 small onion, finely chopped
04 - 4 cloves garlic, minced
05 - 2 tbsp fresh parsley, chopped
→ Pantry
06 - 3 tbsp olive oil
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - Salt and freshly ground black pepper, to taste
10 - Juice of 1/2 lemon
# How to Make It:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
02 - Add the cauliflower florets and cook, stirring occasionally, for 5–7 minutes until lightly golden and starting to soften.
03 - Push cauliflower to the sides of the skillet. Add the remaining tablespoon of olive oil in the center, followed by the mushrooms and onions. Sauté for 5 minutes until mushrooms release their moisture and begin to brown.
04 - Stir in garlic, smoked paprika, thyme, salt, and pepper. Cook for 2–3 minutes until fragrant.
05 - Toss everything together in the skillet and continue cooking for another 3–5 minutes until the cauliflower is tender-crisp and the mushrooms are nicely browned.
06 - Remove from heat. Drizzle with lemon juice and sprinkle with fresh parsley. Toss gently before serving.
# Expert Advice:
01 -
- The golden crust on cauliflower makes it taste like it came from a restaurant
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Overcrowding the pan will steam the vegetables instead of browning them
- Letting the cauliflower sit between stirs is what creates those delicious crispy edges
03 -
- Dry your mushrooms thoroughly with a paper towel before cooking for better browning
- Room temperature cauliflower cooks more evenly than cold from the fridge