Ingredients You’ll Need
- 1 medium head of cauliflower, cut into florets
- 8 oz (225 g) mushrooms, sliced (white button, cremini, or baby bella work well)
- 4 cloves garlic, minced
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon dried thyme (or rosemary)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Lemon wedges (optional, for serving)
Kitchen Equipment Needed
- Baking sheet: To roast the cauliflower and mushrooms.
- Mixing bowl: For tossing the vegetables with seasoning.
- Spatula: To mix and spread the vegetables evenly on the baking sheet.
- Parchment paper: To prevent sticking and make cleanup easier.
How to Make Garlic Cauliflower and Mushrooms
Step 1: Preheat and Prepare the Ingredients
- Preheat your oven to 400°F (200°C).
- Cut the cauliflower into bite-sized florets and slice the mushrooms. Place them in a large mixing bowl.
Step 2: Season the Vegetables
- Add the minced garlic, olive oil, dried thyme, salt, and pepper to the bowl with the cauliflower and mushrooms.
- Toss everything together until the vegetables are evenly coated with the oil and seasoning.
Step 3: Roast the Vegetables
- Spread the seasoned cauliflower and mushrooms on a baking sheet lined with parchment paper. Make sure the vegetables are in a single layer for even roasting.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender, and the mushrooms are browned and crisp at the edges.
Step 4: Serve
- Once roasted, remove the baking sheet from the oven. Garnish with fresh parsley and a squeeze of lemon juice for extra brightness, if desired.
- Serve immediately as a side dish, or add it to your favorite main course.
Tips and Variations
Add More Veggies: This recipe can easily be expanded with other vegetables like broccoli, Brussels sprouts, or zucchini. Simply adjust the roasting time to ensure all the veggies cook evenly.
Make it Spicy: Add a pinch of red pepper flakes or cayenne pepper to the garlic and oil mixture for a spicy kick.
Try Different Herbs: While thyme adds a nice earthy flavor, feel free to swap it out for rosemary, oregano, or even fresh basil for a different taste.
Add Parmesan: If you’re not vegan, sprinkling freshly grated Parmesan over the cauliflower and mushrooms during the last 5 minutes of roasting will add a delicious cheesy finish.
Vegan Option: The recipe is naturally vegan, but if you’re looking for extra flavor, you can toss the vegetables with nutritional yeast before roasting for a cheesy, umami boost.
How to Store and Reheat Leftovers
Refrigerator: Store any leftover Garlic Cauliflower and Mushrooms in an airtight container in the refrigerator for up to 3 days.
Freezer: While cauliflower and mushrooms may lose some texture when frozen, you can freeze this dish for up to a month. Be sure to cool it completely before transferring it to an airtight container.
Reheat: To reheat, place the leftovers in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also use a skillet to reheat it quickly on the stovetop.
Serving Suggestions
This Garlic Cauliflower and Mushrooms dish pairs beautifully with a variety of main courses. Here are a few ideas to complete your meal:
- Roasted Chicken: Serve alongside roasted or grilled chicken for a classic and healthy pairing.
- Grilled Steak: The earthy flavors of this dish complement a juicy grilled steak or a hearty beef roast.
- Pasta: Add the roasted vegetables to your favorite pasta dish for extra flavor and nutrition.
- Grain Bowls: Serve over quinoa, farro, or brown rice, and top with a drizzle of tahini or lemon vinaigrette for a simple grain bowl.