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Garlic Mushroom Cauliflower Skillet

This garlic mushroom cauliflower skillet is an elegant one-pan side dish. Sautéed mushrooms and cauliflower in garlic butter finish under the broiler with a golden panko-Parmesan crust and a hint of fresh thyme and lemon.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 188
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons butter, divided
  • 2 cups frozen mushrooms, such as BetterGoods®, thawed and drained
  • 3 cloves garlic, minced, or more to taste
  • 1 small head cauliflower, cut into small florets
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon juice, to finish

Method
 

  1. Preheat the oven’s broiler to High and set a rack about 6 inches from the heat source.
  2. Melt 1 tablespoon butter in a large oven-safe skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, 5 to 7 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
  3. Stir in cauliflower florets; season with salt, pepper, and red pepper flakes. Cook until cauliflower is slightly tender, 5 to 6 minutes, stirring occasionally.
  4. In a small bowl, mix panko with Parmesan, fresh thyme, and remaining melted butter. Sprinkle evenly over the cauliflower-mushroom mixture in the skillet.
  5. Place the skillet under the broiler, watching closely, until panko is golden brown and crispy, 3 to 5 minutes.
  6. Remove from the oven and drizzle with lemon juice for brightness. Serve immediately.

Nutrition

Calories: 188kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 6gCholesterol: 24mgSodium: 336mgFiber: 6gSugar: 5g

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