Healthy Garlic Cauliflower Mushroom Skillet

Imagine the savory aroma of sautéed garlic and the tender bite of cauliflower and mushrooms, all harmonizing in a deliciously healthy skillet dish. The Healthy Garlic Cauliflower Mushroom Skillet is a true delight for the senses, with its rich flavors and satisfying textures.

If you’re a fan of one-pot wonders, you’ll love this recipe. Just like our popular Healthy Garlic Cauliflower Mushroom Skillet, this dish is perfect for a quick and nutritious dinner. By using cauliflower instead of meat, we’ve created a healthier alternative that’s just as flavorful.

Why This Recipe Works

• The combination of garlic, ginger, and soy sauce creates a savory and umami-rich flavor profile that elevates the dish.
• Using cauliflower instead of meat makes the recipe healthier and more efficient to prepare.
• The addition of mushrooms adds an earthy flavor and meaty texture, making the dish more satisfying.

Key Ingredients

When it comes to choosing the right ingredients, freshness and quality are key. For this recipe, you’ll want to select a firm and compact head of cauliflower, as well as a variety of mushrooms that are rich in flavor and texture. You can learn more about selecting the perfect ingredients at Epicurious.

In addition to the cauliflower and mushrooms, this recipe relies on a few pantry staples, including garlic, ginger, and soy sauce. These ingredients add depth and complexity to the dish, and are easily found at most grocery stores.

Recipe Courtesy of Our Kitchen

Healthy Garlic Cauliflower Mushroom Skillet

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 head of cauliflower, broken into florets

2 cups of mixed mushrooms (such as cremini, shiitake, and button)

3 cloves of garlic, minced

1 tablespoon of grated fresh ginger

2 tablespoons of soy sauce

1 tablespoon of olive oil

Salt and pepper to taste

Fresh parsley, chopped (optional)

Directions

1

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes, until fragrant.

2

Add the mixed mushrooms to the skillet and cook for 3-4 minutes, until they release their moisture and start to brown.

3

Add the cauliflower to the skillet and cook for 5-7 minutes, until it’s tender and lightly browned.

4

In a small bowl, whisk together the soy sauce and a pinch of salt and pepper. Pour the sauce over the cauliflower and mushrooms, and stir to combine.

5

Cook for an additional 1-2 minutes, until the sauce has thickened and the vegetables are coated. Serve hot, garnished with chopped parsley if desired.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water if necessary to prevent drying out. Enjoy!