Anything slathered with a garlicky, lemony butter sauce is going to be delicious right? If you ask us, YES. These garlic butter mushrooms and cauliflower florets are a super tasty and easy way to enjoy these delicious veggies. Don’t forget the fresh dill and parsley. This yummy and healthy side dish is a winner.
Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something. We do also include tons of step by step pictures in the body of the post.
Ingredients:
- Unsalted butter – To give it that lovely, rich flavor. You can mix in a little olive oil with it if you want as well.
- Yellow onion + garlic – The base of the sauce. You can use garlic and onion powder instead if you prefer. Shallots would also work. Use what you like here.
- Dry seasonings – Kosher salt, black pepper, smoked paprika and a little cayenne (optional!) will do the trick.
- Mushrooms – Cremini or baby bella mushrooms are perfect for this.
- Cauliflower – You can use freshly cut florets, or even frozen.
- Lemon juice + zest – Fresh squeezed lemon juice (and don’t forget the zest!) are ingredients you will find in so many of our recipes.
- Fresh parsley + dill – We used some parsley and dill, but herbs like fresh thyme and rosemary, or basil would be delicious too.
- Chicken stock or broth – You could use any stock or broth you prefer here, white wine, or even water.
- To garnish: Parmesan cheese, plus more parsley and dill.
Let’s Make It!
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion with a pinch of salt, and cook until softened about 3-4 minutes.
Stir in garlic, and dry seasonings, cook until fragrant, about 30 seconds.
Add in the remaining butter, then the mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until nice and tender, about 10 minutes.
Stir in lemon juice and zest, dill, parsley, and chicken stock. Simmer for an additional 3-5 minutes.
Remove from heat. Season with salt and pepper, to taste, along with fresh dill, parsley, parmesan and lemon wedges if desired. Serve immediately.
You can serve this dish with any main course, like this gluten free & keto eggplant Milanese, or this keto friendly bacon wrapped “brown sugar” chicken.
Store in an airtight container in the fridge for up to 5 days.
Tips For The Best Cauliflower Mushroom Skillet:
- You can slice up the mushrooms thin, or leave them whole, cut them in half, or really just do whatever you like. It’s totally up to you.
- If using frozen cauliflower, it will definitely release more water than fresh, so be sure to prepare them ahead of time. This will give the water time to evaporate. This will also decrease your cooking time greatly, since the cauliflower will already be soft. You will only need to add cauliflower in at the same time as the liquids, so the flavors can meld together a bit.
- You can use any herbs you wish to get the flavor palate you desire. Seasonings are the same as well. Red pepper flakes and Italian seasoning would be great additions as well!
- If using wine, just make sure to add it in a little earlier than you would chicken stock, giving it enough time for the alcohol to evaporate.
- Any broth, water or dry white wine of choice will work perfectly fine for this.
More Recipes To Try:
- Roasted Cauliflower and Asparagus with Parmesan Cheese
- Salisbury Steak with Mushroom Gravy (GF, Keto)
- Kale and Mozzarella Stuffed Mushrooms
- Broccoli Asparagus Soup with Lemon and Havarti
- Scallops with Bacon and Lemon Garlic Butter Sauce
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Cauliflower Mushroom Skillet with Garlic Lemon Butter Sauce
Ingredients
- 8 tablespoons unsalted butter
- 1/2 medium yellow onion, diced
- 6 cloves garlic, minced
- 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)
- 16 ounces cremini or baby bella mushrooms, sliced, halved or whole
- 1 head cauliflower florets (about 1.5 pounds)
- 1 whole lemon, juice and zest
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1/8 cup chicken stock (can substitute for white wine, any broth of choice or water)
- Garnish with: parsley, dill, parmesan, lemon wedges
Instructions
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion with a pinch of salt, and cook until softened about 3-4 minutes. Add garlic, and dry seasonings, cook until fragrant, about 30 seconds.
- Add in the remaining butter, then the mushrooms, and cook, stirring often until beginning to brown, about 5 minutes. Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until nice and tender, about 10 minutes. Stir in lemon juice and zest, dill, parsley, and chicken stock. Simmer for an additional 3-5 minutes.
- Remove from heat. Season with salt and pepper, to taste, along with fresh dill, parsley, parmesan and lemon wedges if desired. Serve immediately.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- The nutrition facts do not include parmesan or any extra garnishes.
- You can slice up the mushrooms thin, or leave them whole, cut them in half, or really just do whatever you like. It’s totally up to you.
- If using frozen cauliflower, it will definitely release more water than fresh, so be sure to prepare them ahead of time. This will give the water time to evaporate. This will also decrease your cooking time greatly, since the cauliflower will already be soft. You will only need to add cauliflower in at the same time as the liquids, so the flavors can meld together a bit.
- You can use any herbs you wish to get the flavor palate you desire. Seasonings are the same as well. Red pepper flakes and Italian seasoning would be great additions as well!
- If using wine, just make sure to add it in a little earlier than you would chicken stock, giving it enough time for the alcohol to evaporate.
- Any broth, water or dry white wine of choice will work perfectly fine for this.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Amber says
This was amazing. Loved all the flavors and it went well as a side dish for BBQ chicken. Husband raved and asked me to add it to the rotation.
Briana says
Hey Amber! That is so great to hear, thank you so much for the awesome review. 🙂 Great idea to pair it with BBQ chicken. I hope you and your family make it time and time again. Thanks so much for the comment and the review!!