Description

Roasted garlic cauliflower and mushrooms combine into a savory, comforting side dish that’s simple enough for weeknights and elegant enough for entertaining. Cauliflower florets and earthy mushrooms are tossed with olive oil, garlic, and a sprinkle of seasonings, then roasted until golden and crisped on the edges. A final shower of fresh parsley and optional Parmesan add brightness and rich flavor to this easy vegetarian favorite.

Ingredients

Scale

Vegetables

1 head cauliflower, cut into florets
8 ounces mushrooms, sliced

Seasonings

3 cloves garlic, minced
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Garnish

2 tablespoons fresh parsley, chopped (for garnish)
Grated Parmesan cheese, to taste (optional, for serving)

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Instructions

Preheat the Oven – Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix Vegetables and Seasonings – In a large mixing bowl, combine the cauliflower florets and sliced mushrooms. Drizzle with olive oil. Add the minced garlic, a sprinkle of salt, black pepper, and red pepper flakes if using. Toss well to evenly coat the vegetables.
Arrange on Baking Sheet – Spread the seasoned cauliflower and mushrooms onto the prepared baking sheet in a single layer. Take care not to overcrowd, so the vegetables roast and brown instead of steam.
Roast the Vegetables – Place the baking sheet in the preheated oven. Bake for 22–25 minutes, tossing the vegetables halfway through. The cauliflower should be golden and tender while the mushrooms become slightly crisped on the edges.
Garnish and Serve – Remove the roasted vegetables from the oven. Sprinkle them with chopped fresh parsley and a generous grating of Parmesan cheese if desired. Serve warm as a flavorful side dish.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
This dish can be frozen for up to 2 months—reheat in the oven for best results.
Add a squeeze of lemon juice before serving for extra brightness.
Feel free to swap the Parmesan for a dairy-free cheese to keep it vegan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side-dishes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 150kcal
Sugar: 2g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg