Description

A flavorful and comforting Garlic Butter Cauliflower Mushroom recipe that combines tender cauliflower florets and earthy mushrooms sautéed in rich garlic butter with fresh herbs and a hint of lemon zest. Perfect as a hearty side dish or a light vegetarian main course.

Ingredients

Scale

Vegetables and Herbs

1/2 medium yellow onion, diced
6 cloves garlic, minced
16 ounces cremini or baby bella mushrooms, sliced, halved or whole
1 head cauliflower florets (about 1.5 pounds)
1 tablespoon fresh dill
1 tablespoon fresh parsley
Garnish with: parsley, dill, lemon wedges, parmesan

Seasonings and Spices

1.5 teaspoons kosher salt, divided (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

Liquids and Dairy

8 tablespoons unsalted butter
1 whole lemon, juice and zest
1/8 cup chicken stock (can substitute white wine, any broth of choice, or water)

Instructions

Sauté Onion and Garlic: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add diced onion with a pinch of salt and cook until softened, about 3-4 minutes. Next, add minced garlic along with smoked paprika, cayenne pepper (if using), and black pepper. Cook until fragrant, about 30 seconds.
Cook Mushrooms and Cauliflower: Add the remaining butter to the skillet, then add the mushrooms. Cook, stirring often, until the mushrooms start to brown, about 5 minutes. Stir in the cauliflower florets, season with salt and pepper to taste, and cook, stirring frequently, until the cauliflower is tender, approximately 10 minutes.
Add Herbs and Lemon: Stir in the lemon juice and zest, fresh dill, parsley, and chicken stock. Allow the mixture to simmer for an additional 3-5 minutes to meld flavors.
Finish and Serve: Remove from heat. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh dill, parsley, parmesan cheese, and lemon wedges as desired. Serve immediately for best taste.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For a vegan version, substitute butter with vegan butter and omit parmesan garnish or use a plant-based alternative.
Chicken stock can be replaced with white wine, vegetable broth, or water to suit dietary preferences.
Add cayenne pepper sparingly to customize the heat level.
Ensure mushrooms are cleaned properly but avoid washing them under running water as they absorb moisture; instead, wipe with a damp cloth.
Use fresh herbs for the brightest flavor; dried herbs can be substituted but use about one-third of the quantity.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 3 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 30 mg

Keywords: garlic butter cauliflower, mushroom recipe, sautéed cauliflower, vegetarian side dish, easy vegetable recipe, garlic mushroom dish