This garlic cauliflower and mushroom dish is a perfect blend of earthy flavors and wholesome nutrition. The crispy roasted cauliflower florets complement the meaty, tender mushrooms, all tossed in a garlicky butter sauce that brings the dish together. It’s an easy and healthy side or main course, packed with antioxidants, fiber, and low in carbs. Whether you’re serving this at a dinner party or enjoying it as a weeknight meal, this recipe will become a go-to favorite for its flavor and simplicity.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 2 cups of mushrooms (cremini, button, or your favorite), sliced
- 4 cloves of garlic, minced
- 3 tbsp olive oil (or butter for a richer flavor)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp paprika (optional for a smoky flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 2 tbsp lemon juice (optional for extra zing)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare Vegetables: In a large bowl, toss the cauliflower florets and mushroom slices with olive oil (or melted butter), garlic, thyme, paprika (if using), salt, and pepper. Ensure the vegetables are evenly coated.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender, and the mushrooms are soft and slightly caramelized.
- Add Lemon Juice: Once out of the oven, toss the roasted vegetables with fresh lemon juice for a burst of acidity (optional) and adjust the seasoning with additional salt and pepper if needed.
- Garnish & Serve: Transfer the garlic cauliflower and mushrooms to a serving dish, garnish with freshly chopped parsley, and serve warm. Enjoy as a healthy side dish or a light main course.