Roasted Cauliflower & Mushroom Medley
Roasted Cauliflower & Mushroom Medley
Ingredients
- 1 medium cauliflower, cut into florets
- 300 g brown mushrooms, halved
- 3 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 lemon, juiced
- salt, to taste
- black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 200 °C (400 °F).
⏱️ 10 min•🌡️ 200
- 2
In a large bowl, combine the cauliflower florets, halved mushrooms, 2 tablespoons of extra-virgin olive oil, minced garlic, dried oregano, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
⏱️ 5 min
- 3
Spread the mixture in a single layer on a baking sheet or pan. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are golden brown and tender.
⏱️ 25 min•🌡️ 200
- 4
Transfer the roasted vegetables to a serving dish. In a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil and the juice of 1/2 lemon. Drizzle this mixture over the roasted vegetables.
⏱️ 3 min
- 5
Sprinkle the chopped fresh parsley on top. Serve hot, garnished with extra parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Cauliflower & Mushroom Medley
- 1 medium cauliflower, cut into florets
- 300 g brown mushrooms, halved
- 3 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 lemon, juiced
- salt, to taste
- black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 200 °C (400 °F).
⏱️ 10 min•🌡️ 200 - 2
In a large bowl, combine the cauliflower florets, halved mushrooms, 2 tablespoons of extra-virgin olive oil, minced garlic, dried oregano, salt, and black pepper. Toss well to ensure all ingredients are evenly coated.
⏱️ 5 min - 3
Spread the mixture in a single layer on a baking sheet or pan. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are golden brown and tender.
⏱️ 25 min•🌡️ 200 - 4
Transfer the roasted vegetables to a serving dish. In a small bowl, whisk together the remaining 1 tablespoon of extra-virgin olive oil and the juice of 1/2 lemon. Drizzle this mixture over the roasted vegetables.
⏱️ 3 min - 5
Sprinkle the chopped fresh parsley on top. Serve hot, garnished with extra parsley if desired.
⏱️ 2 min