Garlic Roasted Cauliflower and Mushrooms – Easy Healthy Side Dish
Golden roasted cauliflower and mushrooms tossed with garlic, herbs, and olive oil. A simple, healthy side dish that pairs beautifully with almost any main.
Ingredients
- 1 medium head cauliflower cut into florets
- 8 oz mushrooms button or cremini, halved
- 3 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp paprika
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Oven Method
- Preheat oven to 200°C (400°F).
- In a large bowl, toss cauliflower and mushrooms with olive oil, garlic, paprika, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 22–25 minutes, flipping halfway through, until golden and tender.
- Garnish with fresh parsley and serve warm.
Skillet Method
- Heat olive oil in a large skillet over medium-high heat.
- Add cauliflower and cook for 8–10 minutes, stirring occasionally, until lightly browned.
- Add mushrooms and garlic; cook for another 6–8 minutes until tender and golden.
- Season with salt and pepper, garnish with parsley, and serve.
Notes
Tips & Variations
- Sprinkle with grated parmesan for a savory finish.
- Use smoked paprika instead of regular paprika for deeper flavor.
- Add chili flakes for gentle heat.
- Finish with a squeeze of fresh lemon juice for brightness.
- Mix in onions or bell peppers for extra color and sweetness.
Storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat in a skillet or oven to restore crispness.
- Freezing is not recommended, as the vegetables may become soft.