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This garlic-sauteed Mushrooms and cauliflower crumbles recipe is a simple and easy side dish that tastes just like the ones you get at the steakhouse! The caramelized mushrooms taste savory, juicy, and with a meaty texture. Top the mushrooms with perfectly browned cauliflower crumbles and cashew parmesan cheese, your whole family will love this delicious side dish.
Pair this garlic mushroom cauliflower dish with herb-roasted spatchcock chicken or potato gnocchi mushroom sauce, you’ll love how versatile it is!
This post was originally sponsored by Pompeian. The opinions are my own.
Table of Contents
Ingredients
This garlic mushroom cauliflower recipe is simple to make yet bound to impress! Perfect for Friendsgiving, thanksgiving, and the holidays! Here are what you need:
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- Cauliflower florets: The whole cauliflower is separated and diced into bite sizes. You can also use store-bought to save time.
- White button mushrooms: Select white mushrooms that are in similar sizes so they cook evenly. Can also use cremini mushrooms (or baby bella mushrooms).
- Garlic and shallot: They are finely minced and sauteed to create a flavor foundation.
- Olive oil: I prefer using olive oil to keep this side dish light. Use a great quality of olive oil to sautee.
- Coarse sea salt and ground black pepper: season to taste.
- Chicken stock or vegetable stock is used to deglaze while caramelizing the mushrooms and browning the cauliflower florets. You can also use dry white wine.
- Fresh parsley: diced up for garnish.
- Cashew parmesan cheese: this is my homemade version that’s dairy-free. Can also use grated parmesan.
Substitutions and variations
- Vegan: The ingredients of this sauteed cauliflower mushroom recipe are naturally vegan. Use vegetable stock to deglaze the saute pan.
- Butter: If you prefer a richer taste, add 1 tablespoon of butter to cook cauliflower and mushrooms.
- Different herbs and seasonings: If you aren’t a fan of parsley, garnish with chopped chives, fresh thyme, or spring onions. You can also use sweet onion to replace shallot or add a touch of red pepper flakes.
How to make garlic mushrooms cauliflower skillet
I intentionally left the mushrooms whole so every bite bursts with flavor and meaty texture. Let me show you how to make the best caramelized garlic sauteed mushrooms and How to cook cauliflower and mushrooms in one skillet with the best texture and flavor in every bite!
- Break cauliflower into bite-sized pieces by hand. Leave whole mushrooms or halve any extra large ones. Mince 2 cloves garlic and 1 shallot.
- Heat a 12-inch skillet over medium-high heat for 3 minutes. Add 2 tbsp oil, cauliflower, pinch salt and pepper. Toss every 1-2 minutes until browned, about 4-5 minutes. Transfer out.
- In the same skillet, add 1/4 cup oil, mushrooms, salt, and pepper. Toss mushrooms every 4-5 minutes until browned and moisture evaporates, 12-15 minutes. Return cauliflower to skillet. Add garlic, shallot, and pinch salt. Toss until aromatics are softened, about 15 seconds.
- Deglaze skillet with 1 tbsp stock. Toss for 15 seconds.
- Transfer to a serving plate. Garnish with parsley and parmesan if desired. Serve warm.
Tip: To caramelize the mushrooms: Take your time to nicely brown the mushrooms. Sautee the mushrooms with a large skillet and use a splatter guard (not a lid) to allow moisture to evaporate efficiently.
How to make cauliflower crumbles from a whole head of cauliflower
If cauliflower florets aren’t available at your local stores, follow the steps below to separate a whole head of cauliflower into bite sizes.
- Cut the core and leaves off the cauliflower head using a knife.
- Break or cut the cauliflower head into large florets by slicing it down vertically around the head.
- Transfer florets to a cutting board and use a chef’s knife to chop them into smaller, crumble-sized pieces about 1/2-inch to 1-inch in size.
- You can also pulse the florets in a food processor to break them down into crumbles.
- The small crumbled pieces of cauliflower are now ready to cook or roast as desired. Make sure the pieces are fairly even in size for cooking.
How to make ahead, store, and reheat
This cauliflower and mushroom recipe makes a wonderful holiday or everyday side dish for the whole family. Here are my tips on preparing ahead and storing leftovers to help save you time:
- Make-ahead: Clean the mushrooms with a clean paper towel rather than washing them, as this will cause them to release more moisture during cooking. If using a whole head of cauliflower, break it down into small, bite-sized cauliflower crumbles.
- Storage: After cooking, store the mushrooms and cauliflower in an airtight container in the refrigerator for up to 3 days.
- Reheating: Sauté the mushroom and cauliflower in a skillet over medium heat. Add a splash of stock or white wine to release any stuck bits and bring the vegetables back up to room temperature.
What to serve with sauteed cauliflower and mushroom
This versatile cauliflower and mushroom side pairs well with a variety of main dishes and complements other holiday favorites. Here are some serving ideas:
- Serve with Protein: The earthy flavors of the sautéed vegetables make a nice accompaniment to crispy air fryer whole chicken, sweet and spicy bang bang salmon bites, or juicy air fryer lemon chicken bites.
- Pair with Rice on the Side: For a heartier meal, serve the mushrooms and cauliflower over a bed of rice like turkey fried rice, steak fried rice, or easy air fryer fried rice.
- Serve Alongside Other Holiday Favorites: Round out your holiday spread by serving this side dish with sautéed asparagus with miso butter, sautéed Swiss chard with miso butter, skillet roasted Brussels sprouts, or garlic butter broccoli.
Expert tips
- Pat mushrooms clean with a towel rather than washing to prevent excess moisture release.
- Leave mushrooms whole after trimming to get nice big bites.
- Cut cauliflower florets to a uniform size for even cooking.
- Use a large 12-inch cast iron or stainless steel skillet to allow moisture to evaporate quickly for caramelized mushrooms.
- Stir mushrooms infrequently, only every 4-5 minutes, so they brown properly.
- Be patient and cook mushrooms until browned and moisture has fully evaporated for the best texture.
- Use a splatter guard instead of a lid so moisture can escape.
- Don’t rush the process – properly caramelized mushrooms are key for maximizing flavor.
- Cook thoroughly to avoid a soggy side dish but don’t let the mushrooms burn.
FAQs
To clean mushrooms, gently wipe them with a damp paper towel or cloth. Avoid washing or soaking them, as this causes the mushrooms to absorb excess moisture which can make them soggy when cooked. Wiping dry with a towel removes any dirt or debris without making them wet.
Store mushrooms in a paper bag or box in the refrigerator. Keeping them loose, dry, and cold helps prevent sliminess and spoilage. Do not store in plastic bags, as this traps moisture. Use within 3-5 days for best quality.
Choose cauliflower heads that are compact, heavy, and bright white in color with no brown spots. Size is not important, but avoid floppy heads with riced cauliflower showing through or loose sections. The leaves should be crisp, not wilted.
To make cauliflower taste better, roast, sauté, or caramelize it to bring out its natural sweetness. Season well with salt, pepper, spices, herbs, lemon, or garlic. Top with parmesan or breadcrumbs for more flavor. Avoid overcooking – cook just until tender-crisp.
More cauliflower and mushroom recipes you might like
If you enjoyed this sautéed cauliflower and mushrooms dish, try out some more tasty ways to prepare these nutritious ingredients.
- Keto stuffed mushrooms (with spinach, artichoke, and parmesan cheese)
- Herb stuffed mushrooms (a delightful vegan appetizer with fresh herbs and nutritional yeast).
- Shrimp stuffed mushrooms (coming soon!) (this Ina Garten-inspired appetizer with tender shrimp and marinated mushrooms).
- Steakhouse mushrooms (beefy, juicy, flavorful mushrooms taste just like the steakhouse restaurants!)
- Roasted cauliflower recipe (served with a simple lemon tahini cream sauce)
- Air fryer frozen cauliflower (a simple yet tasty side dish made from frozen with 0 prep!)
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 or vegetable stock, white wine
- 2 tbsp chopped fresh parsley plus more for serving
- Sprinkle Paleo parmesan cheese or grated parmesan, optional
Instructions
To prep:
- Use your hands to break up the cauliflower florets to small bite sizes. For the mushrooms, remove the stems but leave them whole. For extra large ones, slice them in half. Prepare the garlic and shallot in one bowl.
To saute:
- Preheat a large (12-inch) stainless-steel or cast iron skillet over medium-high heat until it’s hot, about 3 minutes. Lower the heat to medium, add 2 tbsp olive oil, cauliflower florets with a pinch of salt and pepper. Toss every 1-2 minutes with a wooden spoon until the florets are crisp with light brown color, about 4-5 minutes. Transfer them out.
- Use the same pan, add ¼ cup olive oil, mushrooms with a pinch of salt and pepper. Try to arrange the mushrooms in a single layer, if possible. Toss and saute them every 4-5 minutes until golden brown and the moisture in the pan has almost evaporated, about 12-15 minutes. Use a splatter guard not a lid.
- Return the cauliflower to the pan with garlic and shallot, season with another pinch of salt. Saute and toss until the aromatics are softened, about 15 seconds.
- Deglaze the skillet with stock and keep sauteing and tossing for 15 seconds. Add 1 tbsp parsley, give it another toss and transfer them to a large serving plate.
- Garnish with more parsley and sprinkle parmesan cheese all over, if using. Serve warm.
Notes
- Pat mushrooms clean with a towel rather than washing to prevent excess moisture release.
- Leave mushrooms whole after trimming to get nice big bites.
- Cut cauliflower florets to a uniform size for even cooking.
- Use a large 12-inch cast iron or stainless steel skillet to allow moisture to evaporate quickly for caramelized mushrooms.
- Stir mushrooms infrequently, only every 4-5 minutes, so they brown properly.
- Be patient and cook mushrooms until browned and moisture has fully evaporated for the best texture.
- Use a splatter guard instead of a lid so moisture can escape.
- Don’t rush the process – properly caramelized mushrooms are key for maximizing flavor.
- Cook thoroughly to avoid a soggy side dish but don’t let the mushrooms burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!