I love skillet meals as they go together quickly and you can adjust flavorings to satisfy your taste buds! This Hearty Cauliflower Skillet meal blends the flavor of the mushrooms, shallots, cauliflower, garlic and thyme to add that balance well. The vegan sausage and brown rice add additional protein, flavor and nutrients to make it a satisfying meal. Bonus it’s ready in 25 minutes!
Ingredients
- Cauliflower: chopped into small flowerets
- Butter: to keep this a plant-based dish choose a plant-based butter
- Shallot: chopped
- Mushrooms: button mushrooms, sliced
- Garlic: minced
- Plant-based vegan sausage: sliced
- Vegetable broth
- Thyme: dried
- Brown rice: cooked
- Parmesan cheese: dairy or non-dairy (non-dairy to keep plant-based)
- Parsley: fresh, minced
Tips
I like to prep ahead as much as possible. Therefore, if you chop the cauliflower into flowerets, slice the mushrooms and sausage ahead of time, it will save you an additional 5-10 minutes! I also keep extra rice cooked at all times so that I can throw together a quick meal.
Melt butter in a large skillet – I personally like to use a cast iron skillet. Add shallots and sauté 2-3 minutes. Add mushrooms and continue to sauté another 4-5 minutes, add garlic, sauté 30 seconds.
Add plant-based sausage and cook 4-5 minutes
Next add cauliflower, thyme, broth, and salt/pepper. Bring to a simmer and cook 5 minutes or until cauliflower is tender.
Add brown rice, stir to incorporate. If a little dry then add another 1/4 cup broth and adjust seasoning to desired taste.
Top with parmesan and fresh parsley.
If desired, place skillet in a heated 350 degree oven to melt cheese.
Enjoy!
If you are looking for a quick weeknight hearty meal, this is it! It’s ready from prep to finish in 25 minutes! Which is why I like it so much. Weeknights are crazy busy, so this is a nice go-to quick dish.
If you like this recipe, then check out our Polenta with Leeks, Lentil and Mushroom Shepherd’s Pie and Blue Cheese Stuffed Mushrooms.
Hearty Cauliflower Skillet
Equipment
- Large skillet
Ingredients
- 3 tbsp butter
- 1 shallot, chopped large
- 1 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup vegan sausage, sliced
- 1 head cauliflower, cut into small flowerets
- 1 tsp thyme, dried
- 1/2 cup vegetable broth
- 2 cups brown rice, cooked
- 1/4 tsp salt and pepper
- 3 tbsp Parmesan, grated
- 1 tbsp Parsley, fresh and minced
Instructions
- Melt butter in large skillet, add shallots and sauté 2-3 minutes
- Add mushrooms and cook 4-5 minutes, then garlic sauté 30 seconds.
- Add vegan sausage and cook 4-5 minutes.
- Add cauliflower, thyme, vegetable broth and salt/pepper. Bring to boil over medium heat and cook 5 minutes.
- Add brown rice and stir to incorporate, then add Parmesan and fresh parsley.
- Enjoy!
Notes
- I like to use a cast iron skillet as I can put it in the oven for a few minutes to melt the cheese a bit more
- When adding the rice, if the dish is a little too dry, add 1/4 cup more of the broth and adjust seasonings to your liking.
