Garlic Cauliflower Mushroom Skillet (Print-Friendly Version)
A vibrant combination of garlic, mushrooms, and cauliflower sautéed for quick, bold flavor and easy weeknight dinners.
# Ingredients:
→ Vegetables
01 -
1 large head cauliflower (approximately 900 g to 1.4 kg), cut into small florets
02 -
450 g fresh mushrooms, sliced (such as cremini or button)
03 -
1 medium onion, diced (about 150 g)
04 -
3 cloves garlic, minced
05 -
2 medium carrots, peeled and diced (about 130 g)
06 -
1 red bell pepper, diced
→ Spices and Seasonings
07 -
2 teaspoons dried thyme or 1 tablespoon fresh thyme, finely chopped
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon salt, or to taste
10 -
1 teaspoon ground black pepper, or to taste
11 -
0.5 teaspoon red pepper flakes (optional)
→ Fats and Liquids
12 -
3 tablespoons olive oil
13 -
1 tablespoon balsamic vinegar
→ Optional Add-ins
14 -
130 g frozen green peas (optional)
15 -
55 g shredded parmesan or vegan cheese (optional, for serving)
16 -
Fresh herbs, such as parsley or basil, chopped, for garnish
# Steps:
01 -
Wash and cut the cauliflower into bite-sized florets. Slice the mushrooms evenly. Dice the onion, carrots, and red bell pepper. Mince the garlic cloves.
02 -
Place a large nonstick or cast iron skillet over medium heat. Add 2 tablespoons of olive oil and swirl to coat the surface.
03 -
Add the cauliflower florets to the skillet and cook for 5–7 minutes, stirring occasionally, until slightly golden and just tender.
04 -
Stir in the sliced mushrooms, diced onion, carrot, and bell pepper. Increase heat to medium-high if needed. Sauté for 4–5 minutes until vegetables begin to soften.
05 -
Reduce heat to medium. Add minced garlic, thyme, smoked paprika, salt, black pepper, and red pepper flakes (if using). Sauté for 2–3 minutes until fragrant, stirring frequently.
06 -
Pour in the balsamic vinegar and remaining 1 tablespoon olive oil. Stir well, scraping up any browned bits. Continue to cook for 2–3 minutes until vegetables reach desired tenderness.
07 -
If using, fold in frozen green peas and allow to heat through for 2 minutes. Remove skillet from heat. Sprinkle with shredded cheese (if using) and fresh chopped herbs just before serving.
# Notes & Tips:
01 -
Sauté vegetables in batches to prevent overcrowding and ensure even browning.
02 -
Add extra vegetables such as spinach or zucchini to customize your dish.
03 -
Cool completely before refrigerating leftovers in an airtight container for up to 3 days.
04 -
This dish is naturally gluten-free and can be made vegan by using plant-based cheese or omitting cheese entirely.