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Parmesan Cauliflower Mushrooms Garlic

Featured in Savory Side Dishes.

Throw together mushrooms and cauliflower in a hot skillet with some garlic and olive oil. Give them time to brown and get that toasty, tasty flavor. Sprinkle a little salt, some black pepper and if you want a hint of heat, toss in red pepper flakes. Once they’re golden, add a handful of chopped parsley. Shower it with Parmesan while it’s hot so everything melts a bit. Serve this colorful, cheesy veggie dish right from the pan. It’s awesome with big mains or it makes a great meal all by itself if you want all veggies tonight.

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Ranah
Updated on Tue, 27 May 2025 17:23:25 GMT
Close up of mushrooms with cauliflower. Pin it
Close up of mushrooms with cauliflower. | yummyflavorsrecipes.com

This garlic-infused mix of mushrooms and cauliflower with nutty Parmesan and loads of fresh parsley is my go-to when I want something tasty and speedy. The veggies cook up with crunchy edges, get a bright hit from the herbs, and a sprinkle of cheese takes it up a notch.

Everyone at my house asks for this almost every week, especially when we’re making Sunday dinner or need to get more veggies in. I started with leftover odds and ends and it just stuck around as our anytime favorite.

Flavorful Ingredients

  • Grated Parmesan cheese: that final savory cheese touch is totally worth it, and grating it yourself makes it even better
  • Fresh parsley: flat leaf is the tastiest, adds freshness and color, just chop at the end for best results
  • Red pepper flakes: a pinch brings some gentle heat, add if you feel like it
  • Salt and black pepper: season as you’re cooking so the flavors stay just right
  • Mushrooms: any type like white button or cremini works, just make sure they're firm, dry, and look good
  • Fresh garlic: gives everything a strong flavor boost, grate or chop tiny for best taste
  • Extra virgin olive oil: pick out a good one for the richest flavor here
  • Cauliflower: go for fresh and tight, skip if you see brown spots

Tasty Steps

Serve and Top:
Move the cooked veggies to your plate, pile on chopped parsley, and finish with a flurry of Parmesan. Eat while hot and steamy.
Season Everything:
Add salt, pepper, and red pepper flakes if you want a little kick. Give everything a good toss once more.
Add Mushrooms:
When cauliflower is browned, throw in the mushrooms. Mix so the oil coats everything. Let them get darker and juicy for six minutes or so.
Brown Up the Cauliflower:
Drop the dry florets into your heated pan and let them be. Stir only now and then to get them browning for about six minutes so they're toasty all over.
Heat Up Garlic and Oil:
Add olive oil to a big skillet on medium heat. Toss in garlic, stirring for around a minute. Turn off heat as soon as things smell garlicky and the color is just golden, not brown.
Chop and Prep Veggies:
Break the cauliflower into small florets so they all cook evenly. After washing, let them really dry on paper towels to help them brown right. Mushrooms get sliced right as you’re ready to cook.
Yummy close up of mushrooms and cauliflower. Pin it
Yummy close up of mushrooms and cauliflower. | yummyflavorsrecipes.com

Good to Know

  • Lots of vitamin C, fiber, and plant goodness inside
  • Leftovers taste awesome and fit in for tomorrow's lunch
  • Remains low carb and gluten free without any weird swaps

I always reach for cauliflower because it cooks up crunchy but tender in this method. The cheesy bits get fought over at our table every holiday. My favorite part? Everyone digging for the crispy leftovers at the end!

Keep It Fresh

Let the dish cool off fully, then cover and stick it in the fridge. Good for two to three days. Bring it back on the stove over low heat so it keeps its nice bite. Microwaves can make it soggy so skip 'em if you can.

Switch Things Up

No cauliflower? Broccoli or broccolini step in just fine. No parsley? Dill or basil works for a new twist. Dairy free is easy too—swap in roasted sunflower seeds for that crunchy topping.

Best Ways to Eat

You can serve this alongside roast chicken or fish, but I usually stack it onto toasted bread or toss it over greens for a hearty salad. It also makes a super tasty vegetarian sandwich filling partnered with a layer of hummus.

Close up view of mushrooms and cauliflower. Pin it
Close up view of mushrooms and cauliflower. | yummyflavorsrecipes.com

Frequently Asked Questions

→ Can you prep this ahead of time?

This dish tastes best right after you make it. Veggies keep their snap and flavor when eaten fresh. But if you want, chop everything and keep it in the fridge until it’s go time.

→ Which mushrooms should I use?

Cremini or button mushrooms are both tasty picks here. Or just use any type you like or a mix for more fun flavor.

→ Do I really need to dry off the cauliflower?

Definitely. If there’s water on the cauliflower, it’ll steam instead of getting that awesome browned edge.

→ How do I skip the Parmesan for dairy-free?

Easy fix. Just leave it out or choose your favorite dairy-free shredded cheese instead.

→ Will the red pepper flakes make it spicy?

Only a little. Add more or less if you want to change the heat, or skip them if you don’t want any spice.

→ What goes well with this dish?

Try it next to roasted fish, some grilled chicken, or a warm bowl of grain salad. It’s pretty flexible.

Parmesan Cauliflower Mushrooms Garlic

Mushrooms and cauliflower cooked with garlic, parsley, and Parmesan make a quick savory side everyone loves.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Ranah

Category: Perfect Sides

Difficulty: Easy

Cuisine: Mediterranean

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Vegetables

01 225 grams button or cremini mushrooms, sliced up
02 8 grams parsley, chopped really small
03 1 full cauliflower, broken into small, even pieces

→ Oils and Seasonings

04 Red pepper flakes if you want some heat
05 Add salt as you like
06 Black pepper, freshly ground to your taste
07 4 garlic cloves, chopped up fine
08 45 milliliters really good olive oil

→ Finishings

09 Fresh Parmesan, grated—use it if you feel like it

Instructions

Step 01

Spoon the cooked veggies onto your plate, sprinkle the parsley all over, and top it off with some Parmesan if that's your thing. Eat it while it's hot.

Step 02

Toss in salt and pepper to make it taste just right. Shake over some red pepper flakes if you're craving some kick, then pull the pan off the heat.

Step 03

Let everything sizzle for another 5 to 7 minutes. Give it a stir now and then until those mushrooms turn brown and soft.

Step 04

Once your cauliflower starts to soften up, dump in the mushroom slices and mix it all around so everything gets nice and garlicky.

Step 05

Drop in the dry cauliflower. Stir once in a while and cook for 5 to 7 minutes till you see the florets picking up some color at the edges.

Step 06

Pour olive oil into a roomy pan and warm it over a medium burner. Add the garlic and stir for about a minute, stopping before it turns brown.

Step 07

Break the cauliflower into little chunks. Give them a wash in cold water, then pat everything super dry with paper towels.

Notes

  1. Make sure your cauliflower is bone dry before cooking so you get a nice golden color instead of steaming it.

Tools You'll Need

  • Big pan
  • Good sharp knife
  • Cutting board
  • Paper towels
  • Plate for serving

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Heads up: If you go for Parmesan, there's dairy in it.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 140
  • Total Fat: 9 g
  • Total Carbohydrate: 10 g
  • Protein: 4 g