Here’s a simple, flavorful way to make roasted cauliflower with garlic and mushrooms—great as a side dish or light main.
Ingredients
- 1 medium head cauliflower, cut into florets
- 8 oz (225 g) mushrooms (cremini or button), halved or sliced
- 3–4 cloves garlic, minced (or thinly sliced)
- 3 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika or paprika (optional)
- ½ tsp dried thyme or Italian seasoning (optional)
- Optional finish: grated Parmesan, lemon juice, or fresh parsley
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment if desired.
- Prep vegetables: In a large bowl, combine cauliflower and mushrooms.
- Season: Add olive oil, garlic, salt, pepper, and any optional spices. Toss until well coated.
- Roast: Spread in a single layer on the baking sheet (don’t overcrowd).
- Cook: Roast for 20–25 minutes, stirring once halfway, until cauliflower is tender and deeply golden and mushrooms are browned.
- Finish: Taste and adjust seasoning. Add a squeeze of lemon juice, a sprinkle of Parmesan, or fresh herbs if you like.
Tips
- For extra crispiness, roast on the top rack and let it go a few extra minutes.
- If you love garlic, add half at the start and the rest in the last 5 minutes to prevent burning.
- Great add-ins: red onion wedges, chickpeas, or a drizzle of balsamic glaze at the end.
If you want, I can tailor this to air fryer, vegan, or spicier 🌶️ versions.
