Go Back

Garlic Butter Roasted Cauliflower and Mushrooms

A savory, rustic side dish featuring caramelized cauliflower florets and juicy cremini mushrooms sautéed in a rich garlic herb butter.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Rustic
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower cut into florets
  • 16 oz Cremini mushrooms cleaned and halved
  • 3 tbsp unsalted butter divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 0.25 cup fresh parsley chopped, plus extra for garnish
  • 1 tsp sea salt or to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Cast-iron skillet or large heavy-bottomed pan
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula

Method
 

  1. Prep all vegetables. Ensure cauliflower and mushrooms are completely dry before cooking.
  2. Heat olive oil and 1 tablespoon of butter in a large cast-iron skillet over medium-high heat.
  3. Add cauliflower florets in a single layer. Sear undisturbed for 3-4 minutes until golden brown, then toss and cook 3 more minutes.
  4. Push cauliflower to the edges. Add halved mushrooms to the center and sear for 2-3 minutes until browned.
  5. Season with salt and pepper. Toss everything together and cook for 5-7 minutes until cauliflower is tender.
  6. Reduce heat to low. Make a well in the center and add the remaining 2 tablespoons of butter and minced garlic. Cook for 30 seconds until fragrant.
  7. Toss vegetables to coat completely in the garlic butter. Remove from heat and stir in freshly chopped parsley.
  8. Serve immediately from the warm skillet, garnished with extra parsley if desired.

Notes

Ensure your pan is hot before adding the vegetables to get a proper sear instead of steaming them. Leftovers can be stored in an airtight container in the fridge for up to 4 days.