Garlic Cauliflower and Mushrooms
A savory and hearty dish featuring roasted cauliflower and mushrooms infused with garlic and olive oil.
Servings: 4 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Vegetables
- 1 head Cauliflower, cut into florets
- 8 ounces Mushrooms, sliced
Seasonings
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 1/4 teaspoon Red pepper flakes (optional)
Garnish
- 2 tablespoons Fresh parsley, chopped For garnish
- to taste Grated Parmesan cheese (optional) For serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine cauliflower florets and sliced mushrooms. Drizzle with olive oil, then add minced garlic, salt, pepper, and red pepper flakes if using.
- Toss everything until well coated.
- Arrange vegetables in a single layer on the prepared baking sheet—don’t overcrowd.
- Bake for 22–25 minutes, tossing once halfway through, until cauliflower is golden and mushrooms are slightly crisp on the edges.
- Remove from oven, sprinkle with fresh parsley and Parmesan if desired. Serve warm.
Notes
Store cooled leftovers in an airtight container for up to 4 days. Can be frozen for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin C: 70mg | Calcium: 50mg | Iron: 1mg