Description
This Garlicky Roasted Cauliflower & Mushrooms recipe features tender cauliflower florets and browned mushrooms roasted to perfection with aromatic garlic and thyme. Easy to prepare and bursting with flavor, it makes a healthy, satisfying side dish that can be enjoyed vegan or vegetarian with an optional Parmesan topping.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower (cut into florets)
- 8 oz cremini or button mushrooms (halved)
Seasonings and Oils
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
Garnish
- 1 tablespoon fresh parsley (chopped, for garnish)
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the vegetables: In a large bowl, combine the cauliflower florets and halved mushrooms with olive oil, minced garlic, dried thyme, salt, and black pepper. Toss until all the pieces are evenly coated with the oil and seasonings.
- Arrange on baking sheet: Spread the coated vegetables out in a single layer on the prepared baking sheet, making sure they aren’t crowded. This helps maximize crispiness during roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through the cooking time to ensure even browning. Roast until the cauliflower is tender and golden and the mushrooms are nicely browned.
- Finish and serve: Remove the roasted vegetables from the oven. Sprinkle with fresh chopped parsley and, if desired, grated Parmesan cheese before serving warm.
Notes
- Ensure the vegetables are spread in a single layer and not crowded to achieve maximum crispiness.
- You can substitute the cremini or button mushrooms with other varieties such as shiitake or portobello for different flavors and textures.
- To keep the dish vegan, omit the Parmesan cheese garnish.
