Description
A savory and wholesome dish featuring golden roasted cauliflower tossed in garlic butter, paired with tender sautéed mushrooms for a flavorful side or light main.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped parsley (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, salt, pepper, and paprika. Spread on a baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Meanwhile, melt butter in a skillet over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add sliced mushrooms, thyme, salt, and pepper. Cook for 8–10 minutes until mushrooms are browned and tender.
- Add roasted cauliflower to the skillet and toss with the garlic butter mushrooms.
- Drizzle with lemon juice if desired and mix well.
- Garnish with chopped parsley and serve warm.
Notes
- Do not overcrowd the baking sheet for crispier cauliflower.
- Use fresh herbs for enhanced flavor.
- Add grated Parmesan for extra richness.
- Great as a side dish or vegetarian main.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting and Sautéing
- Cuisine: International