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Roasted garlic cauliflower and sautéed mushrooms topped with fresh parsley in a bowl.

Roasted Garlic Cauliflower with Sautéed Mushrooms

Golden roasted garlic cauliflower and savory sautéed mushrooms tossed with herbs for a rich, satisfying vegetarian side dish. Crispy edges, deep flavor, and easy enough for weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Sauté Time 10 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 large head cauliflower Cut into florets
  • 1 lb mushrooms Sliced (cremini or baby bella)
  • 6 cloves garlic Minced
  • ¼ cup olive oil Divided
  • 2 tablespoon butter
  • 1 teaspoon salt More to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes Optional
Finishing
  • ¼ cup fresh parsley Chopped
  • 2 tablespoon lemon juice Fresh squeezed
  • Parmesan cheese Optional

Equipment

  • 1 Large baking sheet For roasting cauliflower
  • 1 Large skillet For sautéing mushrooms
  • 1 Sharp knife For cutting vegetables
  • 1 Cutting board
  • 1 Mixing bowl For tossing cauliflower
  • 1 Wooden spoon For stirring
  • 1 Measuring spoons

Method
 

  1. Cut cauliflower into even florets and pat dry.
  2. Toss cauliflower with oil, salt, pepper, thyme, and oregano.
  3. Spread on baking sheet and roast at 425°F for 20–25 minutes.
  4. Heat oil and butter; cook mushrooms in single layer until browned.
  5. Add minced garlic and cook 1 minute until fragrant.
  6. Add roasted cauliflower to skillet and toss together.
  7. Stir in parsley and lemon juice; adjust seasoning and serve.
    Roasted garlic cauliflower and sautéed mushrooms topped with fresh parsley in a bowl.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used