Name: Garlic Mushroom Cauliflower Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: American
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

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.

30 min total 15 min prep 15 min cook 3 188 cal

Instructions

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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.