Garlic mushrooms cauliflower skillet

Garlic mushrooms cauliflower skillet: Savoury and so tasty! Image: Marele van Zyl

Garlic mushrooms cauliflower skillet: Easy light lunch or side dish

Seriously aromatic and always a winner with the family, this garlic mushrooms cauliflower skillet recipe is another must-try recipe.

Garlic mushrooms cauliflower skillet

Garlic mushrooms cauliflower skillet: Savoury and so tasty! Image: Marele van Zyl

Looking for an easy light lunch or side dish to prepare? Try this garlic mushrooms cauliflower skillet recipe. It is super nourishing and easy to prepare. And the best part is that it is insanely flavourful! 

With minimal ingredients and ready in no time, you can serve this garlic mushrooms and cauliflower skillet by itself as a quick lunch, or as a side dish. If you prefer some meat, then you are welcome to add any meat you feel will work well. 

Variations on our garlic mushrooms cauliflower skillet

This recipe is vegetarian and vegan friendly and makes for a scrumptious bite. Mushrooms do not only add a delicious umami flavour but also a meatiness to any dish. If you would like to add additional meat to the recipe to give it even more substance, you can add some beef strips.

Alternatively, what about chicken breasts cut into cubes for another variant? You can even add some fried beef minced meat.  Whatever you decide to add, this recipe is one of those foolproof recipes that always comes out perfectly.

Garlic mushrooms cauliflower skillet recipe

5 from 2 votes
Recipe by Marele van Zyl Course: SidesCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 4 tablespoons 4 unsalted butter

  • 1 tablespoon 1 olive oil

  • ½ ½ onion, chopped

  • ½ head ½ cauliflower, cut into florets

  • 500 g 500 mushrooms, cleaned

  • 2 tablespoons 2 low sodium vegetable stock

  • 1 teaspoon 1 fresh thyme leaves, chopped

  • 2 tablespoons 2 fresh parsley, chopped

  • 4 cloves 4 garlic, minced

  • salt and pepper, to taste


  • Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
  • Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
  • Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
  • Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
  • Add thyme, 1 tablespoon of parsley, and garlic. Cook the mushrooms and cauliflower for half a minute, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve the garlic butter mushrooms and cauliflower skillet immediately. Enjoy!


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