Garlicy Roasted Cauliflower & Mushrooms a savory and aromatic blend of roasted cauliflower and mushrooms, this dish is tossed with garlic and herbs and roasted to golden perfection. I love how the high-heat roasting brings out a deep, earthy flavor while keeping the vegetables tender on the inside and crisp on the outside. Whether served as a side or a main, it’s a dish I turn to when I want something wholesome, flavorful, and satisfying.
Why You’ll Love This Recipe
I find this recipe incredibly easy to prepare with just a handful of ingredients, yet the result is bursting with flavor. The roasted garlic and herbs elevate the natural umami of the mushrooms and the nuttiness of the cauliflower. It’s a versatile side that pairs well with nearly any protein, and it’s naturally gluten-free and vegan. I also appreciate that it works well for meal prep and can be easily customized.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium head cauliflower, cut into florets
8 oz cremini mushrooms, halved
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
1 tablespoon lemon juice (optional)
Directions
I preheat my oven to 425°F (220°C).
In a large bowl, I toss the cauliflower florets and mushroom halves with olive oil, minced garlic, dried thyme, rosemary, salt, and pepper until everything is evenly coated.
Then, I spread the mixture in a single layer on a parchment-lined baking sheet.
I roast the vegetables for 25–30 minutes, stirring halfway through, until the cauliflower is golden and tender and the mushrooms are browned.
Once out of the oven, I like to drizzle the dish with lemon juice and sprinkle some chopped fresh parsley for a fresh finish.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 150 kcal per serving
Variations
Sometimes I switch things up by adding red pepper flakes for a spicy kick, or I use a mix of mushrooms for a more complex flavor. For a heartier version, I’ve added chickpeas before roasting or tossed in some grated Parmesan after baking for extra depth. Fresh herbs like basil or dill also work beautifully in place of parsley.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer to use the oven at 350°F (175°C) for 10–15 minutes to help retain the roasted texture. A quick toss in a hot skillet also works well if I want to re-crisp the edges. I avoid the microwave since it tends to make the veggies soggy.
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FAQs
What kind of mushrooms can I use instead of cremini?
I’ve used white button mushrooms or even portobello mushrooms cut into chunks when I don’t have cremini on hand. Any variety with a meaty texture works well.
Can I make this recipe ahead of time?
Yes, I often roast the veggies earlier in the day and reheat them before serving. They keep their flavor and texture well if reheated in the oven.
Is this dish suitable for meal prep?
Absolutely. I prepare a batch on Sunday and use it as a side throughout the week or toss it into grain bowls and salads.
Can I add protein to make it a main dish?
I’ve turned this into a main by adding roasted chickpeas, tofu, or serving it alongside grilled chicken or fish. It’s easy to build around.
Do I need to peel the garlic?
I always peel the garlic cloves before mincing them so they blend well into the oil and herbs. This gives a rich flavor throughout the dish.
Conclusion
This garlicy roasted cauliflower and mushroom recipe is one of those reliable, go-to dishes I keep coming back to. It’s simple, adaptable, and full of comforting, roasted goodness. Whether I’m feeding a crowd or just making a cozy dinner for myself, it fits the bill every time.
📖 Recipe:
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Garlicy Roasted Cauliflower & Mushrooms
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A savory and aromatic blend of roasted cauliflower and mushrooms tossed with garlic, herbs, and roasted to perfection. This wholesome dish is tender inside, crisp outside, and naturally vegan and gluten-free.
Ingredients
1 medium head cauliflower, cut into florets
8 oz cremini mushrooms, halved
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets and mushroom halves with olive oil, minced garlic, thyme, rosemary, salt, and pepper until well coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and tender and mushrooms are browned.
- Optional: Drizzle with lemon juice and sprinkle with fresh parsley before serving.
Notes
Red pepper flakes can be added for a spicy kick.
Mix of mushrooms can provide a more complex flavor.
Roasted chickpeas or Parmesan can be added for variation.
Fresh herbs like basil or dill can replace parsley.
Store in airtight container in fridge up to 4 days.
Reheat in oven at 350°F (175°C) for best texture.
Microwave is not recommended for reheating due to sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
