This hearty cauliflower skillet is one of those reliable, go-to meals that works perfectly on a busy weeknight. It’s an easy one-pan vegetarian dinner made with cauliflower, cooked brown rice, and vegan sausage, satisfying enough to keep everyone full without feeling heavy. With a little prep ahead of time, it comes together in just 30 minutes and serves four.
I created this recipe during a time when things were super busy, demanding job, a busy teenager, and training for triathlons. Falling into the takeout trap was real. I had to get intentional with meal prep and be creative with how I put ingredients together to keep everyone happy and nourished. This cauliflower skillet became a weeknight staple then, and even now that life has slowed down a bit.
Why You’ll Love This Cauliflower Rice Skillet
- One-pan recipe
- Hearty and filling without meat
- Balanced with vegetables and grains
- Holds up well for leftovers
I personally love how the cauliflower soaks up all the flavors as it simmers, and that everything comes together in a single skillet, keeping both the cooking and cleanup refreshingly manageable.
Key Ingredients
See recipe card for full ingredient list and measurements.
Cauliflower: The base of this skillet dish. Cut into small florets, it becomes tender as it cooks while still holding its texture.
Cooked Rice: I use brown rice in the dish, however you can substitute with white rice. Pre-cooking the rice keeps this recipe one-pan and weeknight-friendly.
Vegan Sausage: This adds a hearty, savory element that makes it a complete meal. Use your preferred brand and slice or chop into bite-sized pieces for even cooking. Substitute with canned beans of choice, if desired.
Equipment
I use a large cast-iron skillet for this dish, however you can use a large deep sided skillet.
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How to Make a Cauliflower Skillet
- Add butter (or oil) to a large skillet over medium heat. Add the onion and saute for 2-3 minutes, just until they start to soften.
- Then add the mushrooms and vegan sausage, Cook until everything starts to brown and the mushrooms release their moisture, about 4-5 minutes.
- Add the garlic and saute till aromatic, about 10-20 seconds.
- Next, add the cauliflower, thyme and broth. Cover and simmer for about 5-10 minutes, or until the cauliflower is fork-tender. The smaller the flowerets, the quicker it will cook.
- Stir in the rice and spinach. Cook until heated through, adding additional broth if needed.(¼ cup at a time).
- Top with parmesan and fresh parsley. Adjust salt and pepper if needed.
- Serve and enjoy!
A quick note: When I originally created this recipe, I did not add spinach at the end. Over the years, I adapted and added the spinach to create a balance of nutrients and color for appeal. You can feel free to omit or add other vegetables of your preference.
Storage and Reheating
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a skillet over medium heat or in the microwave until warmed through.
If you are looking for a quick weeknight hearty meal, this is it! It’s ready from prep to finish in 30 minutes!
If you are looking for a quick weeknight hearty meal, this is it! It’s ready from prep to finish in 30 minutes! Also, if you enjoy this one-pan meal, then you check out my Easy Curried Rice and One Pan Creamy Vegetable Orzo.
If you try this recipe, I’d love to hear from you! Leave a comment below as this helps me and other readers making this recipe. Also, follow on Instagram @hungrydanekitchen!
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Hearty Cauliflower Skillet (Easy One-Pan Vegetarian Dinner)
Equipment
- Large skillet with deep sides or large cast-iron skillet
Ingredients
- 3 tablespoons butter
- ½ cup onion, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup vegan sausage, sliced
- 1 head cauliflower, cut into small flowerets
- 1 teaspoon thyme, dried
- ½ cup vegetable broth additional if needed
- 2 cups brown rice, cooked
- 1 cup baby spinach, optional
- ¼ teaspoon salt and pepper
- 3 tablespoon parmesan, grated
- 1 tablespoon parsley, fresh and minced
Instructions
- Melt butter in large skillet, add chopped onion and sauté 2-3 minutes, just until they start to soften.
- Add the mushrooms and vegan sausage. Cook until everything starts to brown and the mushrooms release their moisture, about 4-5 minutes.
- Add garlic and sauté until aromatic, about 10-20 seconds.
- Add cauliflower, thyme, vegetable broth, and salt and pepper. Bring to a slow simmer. Cover and simmer for about 5-10 minutes, or until cauliflower is fork-tender.
- Remove the cover and stir in the cooked brown rice and spinach. Cook until heated through, adding additional broth if needed.
- Top with parmesan and fresh parsley. Add additional seasoning if needed.
- Serve and enjoy!
