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Cauliflower and Mushroom Skillet with Garlic Lemon Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 60 reviews
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cauliflower Mushroom recipe with Garlic Lemon Butter is a flavorful, savory vegetable dish combining tender cauliflower florets and browned cremini mushrooms cooked in a rich garlic lemon butter sauce, enhanced with fresh herbs and a touch of spice. Perfect as a hearty side or a light vegetarian main, this skillet-cooked recipe offers vibrant flavors and a pleasing texture.

Ingredients

Butter and Aromatics

  • 8 tablespoons unsalted butter
  • ½ medium yellow onion, diced
  • 6 cloves garlic, minced

Spices and Seasonings

  • 1.5 teaspoons kosher salt, divided (or to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)

Vegetables

  • 16 ounces cremini or baby bella mushrooms, sliced, halved or whole
  • 1 head cauliflower florets (about 1.5 pounds)

Liquids and Herbs

  • 1 whole lemon, juice and zest
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh parsley
  • ⅛ cup chicken stock (can substitute for white wine, any broth of choice or water)

Garnishes (optional)

  • Parsley
  • Dill
  • Parmesan cheese
  • Lemon wedges

Instructions

  1. Sauté the Aromatics: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the diced onion along with a pinch of kosher salt and cook until the onion softens, about 3-4 minutes. Then add the minced garlic and dry seasonings (black pepper, smoked paprika, cayenne pepper if using), cooking for about 30 seconds until fragrant.
  2. Cook the Mushrooms: Add the remaining butter to the skillet, then add the mushrooms. Cook, stirring often, until the mushrooms start to brown and release their moisture, about 5 minutes.
  3. Add the Cauliflower: Stir in the cauliflower florets. Season with salt and pepper to taste. Continue cooking, stirring frequently, until the cauliflower is tender, about 10 minutes.
  4. Add Lemon, Herbs, and Stock: Stir in the lemon juice and zest, fresh dill, parsley, and chicken stock (or your chosen substitute). Reduce heat and let everything simmer together for 3-5 minutes to meld the flavors.
  5. Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley, dill, parmesan cheese, and lemon wedges as desired. Serve immediately for best flavor and texture.

Notes

  • The nutrition facts do not include parmesan or any extra garnishes.
  • You can slice the mushrooms thin, leave them whole, or cut them in half depending on your preference.
  • If using frozen cauliflower, prepare it ahead to allow excess water to evaporate. This will also reduce cooking time dramatically.
  • Feel free to substitute or add different herbs and seasonings such as red pepper flakes or Italian seasoning to customize the flavor profile.
  • If using white wine instead of chicken stock, add it earlier to allow the alcohol to cook off properly.
  • Any broth, water, or dry white wine works well in this recipe.

Find it online: https://emilysplate.com/cauliflower-and-mushroom-skillet-with-garlic-lemon-butter-recipe/