Roasted Cauliflower and Mushrooms with Parsley
Introduction
This roasted cauliflower and mushrooms recipe is the perfect combination of crispy, savory vegetables tossed with fresh parsley and a hint of lemon. It’s simple, flavorful, and works as a side dish for almost any meal. Roasting brings out deep caramelized notes in the cauliflower while the mushrooms add a rich umami flavor.
Ingredients (Serves 4)
- 1 medium head cauliflower, cut into bite-sized florets
- 8 oz (225 g) mushrooms (cremini, button, or mixed), cleaned and halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika (optional)
- ½ tsp dried thyme or oregano
- Salt and black pepper, to taste
- 2–3 tbsp fresh parsley, chopped
- 1 tbsp lemon juice or zest (optional but recommended)
Instructions
1. Prep the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper for easier cleanup.
2. Season the Vegetables
In a large bowl, combine:
- Cauliflower florets
- Halved mushrooms
- Olive oil
- Garlic
- Smoked paprika
- Thyme or oregano
- Salt and pepper
Toss until everything is well coated.
3. Roast
Spread the vegetables in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping once halfway through, until:
- Cauliflower edges are golden and crisp
- Mushrooms are tender and browned
4. Finish with Freshness
Transfer the roasted vegetables to a serving bowl.
Add:
- Fresh parsley
- Lemon juice or zest
Toss gently.
Serving Suggestions
- Serve alongside roast chicken, steak, salmon, or tofu.
- Add to grain bowls with quinoa, farro, or rice.
- Mix into pasta with olive oil and parmesan for a simple meal.
Optional Add-Ins
- Parmesan cheese or nutritional yeast
- Red pepper flakes for heat
- Toasted almonds or pine nuts for crunch