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
