Roasted Cauliflower and Mushrooms

"Different way to serve cauliflower."
photo by brokenburner photo by brokenburner
photo by brokenburner
photo by ChefLee photo by ChefLee
photo by teresas photo by teresas
Ready In:




  • Preeat oven to 350.
  • Spray a casserole dish with cooking spray.
  • Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
  • Pour into prepared casserole dish.
  • Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

Questions & Replies

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  1. Tisherself
    We thoroughly enjoyed this yesterday with pork chops. With only two of us, we had plenty of it left over. And here's the news flash! I researched soup recipes on the Zaar, found one that I tweaked a bit, and I made the most delicious cream soup! DH and I found it so delicious that we might make up the recipe and then make soup out of the first time around!!! The only change I made in the original recipe was to use dried parsley as I had no fresh parsley. It seemed fine. To make the soup, I added to the veggies about 1 cup of chicken stock and 1 cup of water. I let the veggies simmer for about 30 minutes until the cauliflower was very tender. I pureed it in the blender, and then put it back into the soup pot. I added 1/2 cup of heavy cream, some extra salt and heated it until it was heated completely. You may have to adjust the liquids depending on the humidity of your kitchen, so start off slowly and add until you like the texture. Two recipes for the price of one!!! Thanks, Parsley!
  2. Curlee
    Very good side dish. The only thing I did different was that I only put 1/4 t of sugar and used 1 medium onion, otherwise followed the list. The last 10 items I mixed in a bowl to combine, then tossed with the califlower and mushrooms. Set oven to 425 convection and roasted for about 30 minutes on a cookie sheet. Yum.
  3. ChefLee
    This is good! What an interesting combo, cauliflower with mushrooms, but it works!! I love the seasonings with this, the touch of sugar and curry is really perfect. These roasted up perfectly too at this temperature, no burned pieces or over-char taste just great vegetables!! I liked these a lot, thanks!!!
  4. Susiecat too
    This was very good, flavorful and crunchy. My husband says it gets a 6-star rating. My daughter gave it 3. I'm more about the 4-5 range, so I guess if you average it all together, 4 1/2 is about what I would give if I was able to give halves. I think that it might be better with less vinegar/lemon juice, and perhaps a bit more oil, but only another tablespoon or so. I think that when I am roasting veggies, I am expecting a crispy exterior. HOWEVER, this is still a very good recipe, and for all the complaining I just did, I really did like it, which is why I'm giving it 4 solid stars. Thanks, Parsely, and sorry for rambling on so....
  5. Cristina Barry
    Liked the recipe, but I wasn't too crazy about the vinegar after taste. Next time, I will omit the vinegar and let the lemon juice act as the sole acid. Thank you for the posting.


  1. Sharon123
    I really enjoyed this for lunch today! I made some slight alterations. I left out the vinegar and used honey in place of sugar, left out the pepper, used fresh parsley. Thanks for the great recipe! :yummy:



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