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Roasted Cauliflower and mushroom dish

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish, vegetable side
Cuisine: Greek, Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 large head Cauliflower cut into florets
  • 10 oz Cremini Mushrooms halved
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 tsp Lemon Zest
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Fresh Parsley chopped, for garnish
  • Optional: 1/4 cup Crumbled Feta Cheese

Method
 

  1. Preheat: Heat oven to 425°F (220°C).
  2. Season: In a large bowl, toss cauliflower and mushrooms with olive oil, garlic, oregano, thyme, salt, and pepper until well-coated.
  3. Arrange: Spread in a single layer on a large rimmed baking sheet.
  4. Roast: Bake for 20-25 minutes, flipping halfway, until cauliflower is tender and edges are browned.
  5. Finish: Remove from oven. Sprinkle with lemon zest, fresh parsley, and feta (if using). Serve warm.

Notes

  • Dry Your Veggies: Ensure cauliflower and mushrooms are completely dry after washing to prevent steaming instead of roasting.
  • High Heat is Key: Roasting at 425°F (220°C) is essential for the "Maillard reaction"—that golden-brown caramelization that provides the flavor.
  • Mushroom Selection: Use Cremini (Baby Bella) for a meatier texture, but White Button or even Shiitake work well if needed.
  • Don't Over-Salt Early: Mushrooms release liquid when salted. Salt lightly before roasting and finish with a pinch of sea salt at the end for maximum crunch.
  • Acid Balance: Don't skip the lemon zest/juice; the acidity cuts through the earthy fats and brightens the entire dish.