Name: Roasted Cauliflower and Mushrooms
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 16 ounces whole mushrooms (mixed variety, such as white and baby bellas); 1 medium head cauliflower, cut into uniform 1½-inch florets; 1 medium yellow or red onion, halved and sliced ¼-inch thick; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt (plus more to taste); ½ teaspoon ground black pepper (plus more to taste); 1 tablespoon chopped fresh thyme and rosemary (plus extra for garnish)

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This roasted cauliflower and mushrooms recipe is a cozy, crave-worthy side dish that’s as nourishing as it is delicious. Cauliflower florets, hearty mushrooms, and sweet onions are tossed in olive oil and herbs, then roasted until golden brown and tender. It’s a simple yet flavorful way to enjoy your veggies.

Why You’ll Love This Recipe

This dish is everything you want in a roasted vegetable side—crispy edges, rich umami from the mushrooms, a touch of sweetness from the roasted onions, and aromatic herbs tying it all together. It’s naturally vegan, gluten-free, and low in calories, yet full of satisfying flavor. Plus, it’s versatile enough to pair with any main course, from meats and fish to grains and legumes.

Roasted Cauliflower and Mushrooms

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces whole mushrooms (white, baby bella, or mixed variety)
1 medium head cauliflower, cut into 1½-inch florets
1 medium yellow or red onion, halved and thinly sliced (¼-inch thick)
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon ground black pepper, plus more to taste
1 tablespoon chopped fresh thyme and rosemary, plus more for garnish

Directions

Preheat oven to 425°F.
In a large mixing bowl, combine cauliflower florets, mushrooms, sliced onion, olive oil, herbs, salt, and pepper. Toss well to evenly coat all the vegetables.
Spread the mixture onto a parchment-lined baking sheet in a single layer. Do not overcrowd the pan—use two baking sheets if needed for even roasting.
Roast for 15 minutes, then toss gently with a spatula to promote even browning.
Continue roasting for another 10 to 15 minutes, or until the vegetables are tender inside and golden brown on the edges.
Garnish with additional fresh herbs if desired. Serve warm.

Servings and timing

Servings: 5
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Calories per serving: Approximately 134 kcal

Variations

Add Garlic: Toss in a few whole garlic cloves or minced garlic before roasting for extra flavor.
Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a kick.
Add Balsamic Glaze: Drizzle with a balsamic reduction just before serving for a sweet and tangy finish.
Include Other Veggies: Add carrots, Brussels sprouts, or sweet potatoes for a colorful medley.
Finish with Cheese: Sprinkle with grated parmesan or crumbled feta before serving.

Storage/Reheating

Storage: Store cooled vegetables in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 375°F for 10–15 minutes or in an air fryer for a few minutes to restore crispiness. Avoid microwaving if you want to maintain a roasted texture.

FAQs

Can I use frozen cauliflower or mushrooms?

Fresh is best for roasting to avoid excess moisture, but you can use frozen if fully thawed and patted dry beforehand.

Do I need to peel the mushrooms?

No, just wipe them clean with a damp paper towel or brush off dirt—no need to peel.

Why are my vegetables soggy?

Overcrowding the pan causes steaming instead of roasting. Use two pans if needed and ensure veggies are in a single layer.

Can I prep this dish ahead of time?

Yes, you can chop the vegetables and store them in the fridge up to a day ahead. Toss with oil and seasonings just before roasting.

Can I use dried herbs instead of fresh?

Yes, use about 1 teaspoon of dried thyme and rosemary in place of the fresh herbs.

What type of mushrooms are best?

Baby bellas and white mushrooms roast well, but feel free to use a mix for more texture and flavor.

Can I roast at a lower temperature?

Roasting at 425°F gives the best caramelization. Lower temperatures may result in softer vegetables with less browning.

Is this recipe vegan?

Yes, it’s naturally vegan and gluten-free with no modifications needed.

Can I make this spicy?

Absolutely. Add chili flakes, cayenne pepper, or a dash of hot sauce after roasting.

What can I serve this with?

It pairs well with roasted chicken, grilled fish, quinoa, rice bowls, or as a hearty salad topping.

Conclusion

Roasted Cauliflower and Mushrooms is a simple, flavorful, and nutritious side dish you’ll want on repeat. With just a few ingredients and one pan, it delivers maximum flavor with minimal effort. Whether you’re preparing a holiday spread or a weeknight dinner, this cozy, herb-roasted veggie combo is sure to be a favorite.