Cauliflower Mushroom Recipe
A delicious and hearty dish combining roasted cauliflower and savory mushrooms in a flavorful herb-infused sauce. Perfect as a side or light main dish.
Equipment
- Baking Sheet
- Large Skillet
- Mixing bowl
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 8 ounces mushrooms sliced (button or cremini)
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 teaspoon dried thyme
- to taste salt and black pepper
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, smoked paprika, salt, and black pepper. Spread them on a baking sheet in a single layer.
- Roast the cauliflower for 20-25 minutes, stirring halfway through, until tender and lightly browned.
- While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- Add the sliced mushrooms and cook for an additional 5-7 minutes until they release their moisture and begin to brown.
- Stir in the minced garlic, dried thyme, and vegetable broth. Simmer for 2-3 minutes to allow the flavors to combine. Season with salt and black pepper to taste.
- Add the roasted cauliflower to the skillet and toss to coat in the mushroom mixture.
- Garnish with chopped parsley and serve warm as a side dish or over rice or grains for a light main course.
Notes
This cauliflower mushroom recipe is versatile and can be enhanced with a sprinkle of Parmesan cheese or a drizzle of balsamic glaze. Leftovers store well in the refrigerator for up to 3 days.
Nutrition
Calories: 140kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 300IUVitamin C: 60mgCalcium: 40mgIron: 1mg
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