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Close-up of garlic sautéed mushrooms and cauliflower in a pan, garnished with parsley and lemon.

Garlic Sautéed Mushrooms and Cauliflower

This garlic sautéed mushrooms and cauliflower recipe delivers rich savory flavor with golden cauliflower, tender mushrooms, fresh garlic, and herbs in every bite. It is a quick skillet side dish that pairs perfectly with chicken, seafood, grain bowls, or simple weeknight dinners while keeping the ingredients light and wholesome.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into small florets
  • 16 ounces cremini mushrooms sliced
  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet

Method
 

  1. Heat a large skillet over medium high heat and add 2 tablespoons olive oil.
  2. Add the cauliflower florets and cook for 8 to 10 minutes, stirring occasionally, until the edges are golden and the cauliflower is fork tender.
  3. Transfer the cauliflower to a plate and add the remaining tablespoon olive oil to the skillet.
  4. Add the sliced mushrooms and cook for 5 to 6 minutes until the mushrooms release their moisture and begin to brown.
  5. Stir in the minced garlic, sea salt, black pepper, paprika, and Italian seasoning. Cook for 1 minute until fragrant.
  6. Return the cauliflower to the skillet and toss everything together until evenly coated in the garlic seasoning mixture.
  7. Drizzle with lemon juice and sprinkle with fresh parsley before serving warm.

Notes

For extra caramelized flavor, avoid overcrowding the skillet and allow the vegetables to brown before stirring too often.