Garlic Mushroom Cauliflower Skillet

Ingredients

• 2 tbsp butter (melted, divided)
• 2 cup frozen mushrooms (such as BetterGoods®, thawed and drained)
• 3 garlic (minced, or more to taste)
• 1 cauliflower (small head, cut into small florets)
• salt and freshly ground black pepper (to taste)
• 0.25 tsp red pepper flakes (optional)
• 0.333 cup panko breadcrumbs
• 2 tbsp Parmesan cheese (freshly grated)
• 1 tsp fresh thyme leaves
• 1 tsp lemon juice (to finish)

Steps

1. 1

   Preheat the oven’s broiler to High and set a rack about 6 inches from the heat source.

2. 2

   Melt 1 tablespoon of butter in a large oven-safe skillet over medium heat.

3. 3

   Add the thawed and drained mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 to 7 minutes.

4. 4

   Add the minced garlic to the skillet and cook until fragrant, about 1 minute more.

5. 5

   Stir in the cauliflower florets; season with salt, pepper, and red pepper flakes.

6. 6

   Cook until the cauliflower is slightly tender, 5 to 6 minutes, stirring occasionally.

7. 7

   In a small bowl, mix the panko breadcrumbs with the Parmesan cheese, fresh thyme, and the remaining 1 tablespoon of melted butter.

8. 8

   Sprinkle the panko mixture evenly over the cauliflower-mushroom mixture in the skillet.

9. 9

   Place the skillet under the broiler and watch closely until the panko is golden brown and crispy, about 3 to 5 minutes.

10. 10

    Remove from the oven and drizzle with lemon juice for brightness. Serve immediately.

Notes

Fresh mushrooms can be used instead of frozen. If using fresh, you may need to adjust the cooking time slightly until they release their moisture and brown.

Nutrition per serving

• side dish
• vegetarian
• one-pan
• skillet
• baked
• cauliflower
• mushrooms