Garlic Cauliflower and Mushrooms with Parsley and Parmesan (Print version)
Golden roasted cauliflower and mushrooms finished with garlic, parsley, and Parmesan for a savory vegetable side dish.
# Ingredients:
For the vegetables
01 -
1 large head cauliflower, cut into bite-size florets, about 6 cups (700 g)
02 -
12 oz (340 g) cremini or white mushrooms, halved or quartered if large
03 -
3 tablespoons olive oil, divided
04 -
3/4 teaspoon kosher salt, plus more to taste
05 -
1/2 teaspoon black pepper
For the finish
06 -
4 cloves garlic, finely minced
07 -
1/2 cup (45 g) freshly grated Parmesan cheese
08 -
1/4 cup chopped fresh parsley
09 -
1 tablespoon fresh lemon juice, optional
# Instructions:
01 -
Preheat the oven to 425°F. Line a large sheet pan with parchment paper, or use two pans if your vegetables will be crowded.
02 -
Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper. Spread it out on the pan and roast for 15 minutes.
03 -
Toss the mushrooms with the remaining 1 tablespoon olive oil. Add them to the pan with the cauliflower, stir once, and roast for 12-15 minutes more until the vegetables are browned and tender.
04 -
Sprinkle the minced garlic over the hot vegetables and toss well. Roast for 3-4 minutes, just until the garlic is fragrant.
05 -
Sprinkle the Parmesan over the vegetables and return the pan to the oven for 2-3 minutes, until the cheese softens and clings to the edges.
06 -
Transfer to a serving dish. Add parsley and lemon juice if using, then taste and adjust salt and pepper before serving hot.
# Good to know:
01 -
Use two sheet pans if the vegetables are crowded.
02 -
Best served hot, right after the Parmesan melts.
03 -
Lemon juice is optional but brightens the rich Parmesan finish.