Description
A quick, healthy, and flavorful one-skillet dish featuring sautéed cauliflower florets and mushrooms, seasoned with garlic, herbs, and spices. Perfect for a weeknight side or vegetarian main.
Ingredients
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½ head cauliflower, cut into small florets
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1 lb cremini mushrooms, halved or quartered
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1 small yellow or brown onion, sliced
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3 cloves garlic, minced
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¼ cup unsalted butter (or vegan butter)
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2 tbsp olive oil
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¼ cup low-sodium vegetable broth
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1 tsp Italian seasoning
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Salt and freshly ground black pepper, to taste
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¼ tsp red pepper flakes (optional)
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1 tbsp fresh parsley, chopped
Instructions
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Heat olive oil and butter in a large skillet over medium-low heat.
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Add sliced onion and sauté for 4–5 minutes until caramelized.
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Add cauliflower florets and mushrooms. Stir in Italian seasoning, salt, pepper, and vegetable broth.
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Sauté on medium-high heat for 8–10 minutes until veggies are browned and tender.
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Stir in minced garlic and cook for 30 seconds until fragrant.
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Taste and adjust seasoning. Remove from heat.
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Garnish with red pepper flakes and chopped parsley before serving.
Notes
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For a vegan version, substitute butter with plant-based butter.
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Use frozen cauliflower or mushrooms only if thawed and well-drained.
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Add protein like chickpeas or tofu for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Vegetarian Main
- Method: Sautéing (Stovetop)
- Cuisine: American
Nutrition
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 182 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Carbohydrates: 11 g
- Fiber: 3g
- Protein: 5 g