This post may contain affiliate links. Please read our disclosure policy.
Sautéed cauliflower and mushrooms with garlic is a savory one-skillet side dish with crisp-tender florets and juicy, deeply browned mushrooms. I’ll show you a simple trick for getting two vegetables that cook at different speeds browned just right, without either one turning soft or watery.
Finished with shallot, parsley, and a splash of stock or white wine, it’s a practical way to use mushrooms and extra cauliflower florets for a weeknight dinner or holiday meal.
Why cook cauliflower and mushrooms separately?
Cauliflower and mushrooms cook at different speeds. Cauliflower browns quickly and should stay crisp-tender, while mushrooms need more time to soften, release their water, and develop color.
- Evenly cooked vegetables: I sauté the cauliflower first and remove it, then give the mushrooms the extra time they need before combining them.
- Browned, not steamed: This keeps the cauliflower pieces intact and prevents mushroom liquid from making the whole skillet soft or watery.
Ingredients for sautéed cauliflower and mushrooms
You only need a handful of fresh ingredients for this skillet side dish. These are the ones that make the biggest difference in flavor and texture:
- White button or cremini mushrooms: Both work well. White mushrooms are milder, while cremini mushrooms—also called baby bellas—have a deeper, earthier flavor. Choose firm, dry mushrooms without dark or slimy spots.
- Cauliflower florets: Fresh cauliflower holds its shape nicely in the skillet. You can start with a whole head or use pre-cut florets to save time.
- Garlic and shallot: Garlic adds the savory base, while shallot brings a mild sweetness without overpowering the vegetables. A small sweet onion can replace the shallot.
- Olive oil: Regular olive oil is a practical choice for sautéing and has a more neutral flavor than extra virgin olive oil. It also keeps the base of the dish dairy-free.
- Stock or dry white wine: This is used to deglaze the skillet and loosen the flavorful browned bits. Stock adds savory depth, while dry white wine gives the vegetables a brighter finish.
- Parsley and Parmesan: Fresh parsley lifts the earthy mushrooms. Parmesan is optional, or use cashew Parmesan for a dairy-free finish.
How to sauté cauliflower and mushrooms without making them watery
Cauliflower and mushrooms need almost the opposite treatment in the skillet. I toss the cauliflower often to keep it crisp, but leave the mushrooms alone long enough to brown.
- Cut everything evenly: Break the cauliflower into tiny bite-size florets, just a little larger than crumbles—not the large florets you would use for roasting. The smaller pieces cook faster in a skillet. Keep the mushrooms similar in size, too: leave tiny caps whole, halve medium ones, and quarter large ones.
- Toss the cauliflower often: After preheating the skillet, reduce the heat to medium. Toss the cauliflower every 1–2 minutes to introduce air between the pieces and help them stay crisp. It is ready when the edges are lightly browned and the florets look slightly translucent but still feel firm, about 4–5 minutes. Transfer them out before they soften too far.
- Let the mushrooms sit: Keep the heat at medium and spread the mushrooms out so more of their surface touches the skillet. Unlike the cauliflower, turn them only every 4–5 minutes. The mushrooms release water first; once that moisture evaporates, they begin to brown. Continue sautéing until you no longer see water pooling in the pan.
- Add the aromatics last: Return the cauliflower only after the mushrooms are browned, then add the garlic and shallot. Adding them near the end keeps them from burning during the longer mushroom-cooking stage. Deglaze with stock or white wine, then finish with parsley and optional Parmesan.
What to serve with sautéed cauliflower and mushrooms
For a holiday or Sunday dinner, serve this side with my herb-roasted spatchcock chicken. Its crisp skin and lemon-herb flavors pair naturally with the savory mushrooms and cauliflower.
For an everyday dinner, pair it with air fryer chicken leg quarters. The simple seasoning lets the garlic mushrooms and cauliflower shine, and using the air fryer keeps the stovetop free for sautéing the vegetables.
Sauteed mushrooms with cauliflower crumbles recipe
Ingredients
- 10-12 oz cauliflower florets
- 1.5 lb white button mushrooms or cremini (baby bella) mushrooms
- 0.8 oz garlic finely minced, about 2 large
- 1 oz shallot finely minced, about 1 large
- 6 tbsp olive oil (2 tbsp + 1/4 cup)
- ½ tsp coarse sea salt or to taste
- ¼ tsp ground black pepper or to taste
- 1 tbsp chicken stock vegetable stock, or white wine
- 2 tbsp chopped fresh parsley plus more for serving
- Sprinkle grated parmesan cheese or cashew parmesan cheese
Instructions
- Prepare the vegetables: Break the cauliflower into small, bite-size florets. Remove the mushroom stems and roughly chop them. Leave very small mushroom caps whole, halve medium ones, and quarter large ones so the pieces are similar in size. Place the minced garlic and shallot in a small bowl.
- Sauté the cauliflower: Preheat a large 12-inch stainless-steel or cast-iron skillet over medium-high heat until hot, about 3 minutes. Reduce the heat to medium and add 2 tablespoons of olive oil. Add the cauliflower and lightly season with salt and pepper. Sauté for 4–5 minutes, tossing every 1–2 minutes, until crisp-tender with lightly browned edges. Transfer to a plate.
- Brown the mushrooms: Add the remaining ¼ cup olive oil to the same skillet. Add the mushroom caps and chopped stems, then lightly season with salt and pepper. Spread them out as much as possible. Cook for 12–15 minutes, turning every 4–5 minutes, until deeply browned and almost all the liquid has evaporated. Use a splatter guard, not a lid, so the steam can escape.
- Finish together: Return the cauliflower to the skillet. Add the garlic, shallot, and another small pinch of salt. Sauté and toss for about 15 seconds, until the aromatics begin to soften.
- Deglaze and serve: Add the stock or white wine and toss for another 15 seconds, loosening any browned bits from the skillet. Add 1 tablespoon parsley and toss again. Transfer to a serving plate and finish with the remaining parsley and Parmesan. Serve warm.
Notes
- Keep the pieces similar: Leave tiny mushroom caps whole, halve medium ones, and quarter large ones so they finish cooking at roughly the same time.
- Give the mushrooms time: Turning them only every 4–5 minutes gives them time to develop a deep golden color.
- Let the moisture escape: A splatter guard controls the oil splatter while allowing steam to escape. A lid traps moisture and makes the mushrooms steam.
- Check the pan before combining: If liquid remains after 15 minutes, continue sautéing the mushrooms until you no longer see water pooling in the pan. The skillet can still look lightly coated with oil, but it shouldn’t look wet or watery before returning the cauliflower.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store and reheat
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm them in an uncovered skillet over medium heat, tossing occasionally, until heated through. This allows excess moisture to evaporate and helps the vegetables regain some of their texture. The microwave works too, but the cauliflower will be softer.
- Freeze: I don’t recommend freezing this dish. Both vegetables release water after thawing, so the cauliflower loses its crisp texture and the mushrooms can become watery.
More mushroom and cauliflower recipes
If you have more mushrooms or cauliflower to use, here are a few different ways to turn them into an appetizer or side dish:
- Steakhouse mushrooms – Beefy, juicy mushrooms with plenty of browning and less oil.
- Herb stuffed mushrooms – A savory, make-ahead appetizer filled with fresh herbs and sun-dried tomatoes.
- Roasted cauliflower – Golden roasted florets served with a creamy lemon-tahini sauce.
- Cauliflower mashed potatoes – A creamy, cheesy cauliflower side that’s especially good for holiday meals.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
This was a nice change from the mushroom dishes we have become accustomeed to in our house – great to be able to add variation. Thank you!
Thank you!
Haven’t made it yet but I look forward to. Your stuffed mushrooms are also a big hit.
Thank you!
So good! And thanks for the tip about not stirring too much. I usually stir a lot but I let them get really brown this time and they were fantastic!
That’s awesome!
This is so darn tasty for a meatless dish! This will be my go-to recipe when my vegetarian friends visit.
Oh this is so delicious! i love finding easy yet tasty side dishes that use my favorite mushroom – Baby Bellas! Made it last night and just poured over a sweet potato . . . so good!
I love sauteed mushrooms and these are the best! The cauliflower and garlic makes them so good! Hearty yet light! And so delicious! I’ll be making this often!
We loved this easy side dish! It was so tasty to balance out the richness of a steak. I let some shredded Parmesan melt on top and sprinkled with flaky salt and fresh cracked pepper. We will be making these again for sure!
Fantastic combo! My husband loves pairing it with steak, too!