This cauliflower and mushrooms recipe is a total weeknight hero—plant-based, quick to prep, packed with flavor, and perfect for using up what’s in the fridge. Think caramelized roasted cauliflower and mushrooms, kissed with fresh herbs and tossed in olive oil. It’s cozy, simple, and so versatile you’ll find new ways to enjoy it all week long.
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The backstory.
This recipe came together after I had extra mushrooms leftover from last week’s barley bonanza and a head of cauliflower from other test recipes. Rather than let them go to waste, I tossed them on a sheet pan—and this cozy, herby side was born!
xoxo Kori
It's a must-make.
This mushroom and cauliflower recipe is fabulous and here's why:
- Beautifully roasted - You get golden, crispy edges with a tender inside—every bite is packed with flavor and texture.
- Perfect for meal prep - make a big batch and store in an airtight container for easy meals throughout the week.
- Naturally plant-based and low-carb - it's vegan, gluten-free, and fits into most healthy eating plans without any swaps.
- Endlessly versatile - serve it as a side, stuff into a wrap, or add it to bowls, pastas, or salads!
Proof that leftovers in the fridge bin + a sheet pan = weeknight magic.
Let’s talk texture and flavor.
You get the earthiness of baby bella mushrooms, the sweet nuttiness of caramelized cauliflower florets, and a punch of fresh herbs in every bite. The edges get beautifully crisp while the insides stay tender and juicy. It’s that crave-worthy combo of roasty, toasty, and savory that keeps you going back for more.
What you'll need.
Let’s take a quick look at what you’ll need to make this easy, flavorful recipe:
- Vegetables: one head of cauliflower, a mixture of mushrooms ( any kind —I used white and baby bella mushrooms) and onion, preferably yellow or red — either is great!
- Olive Oil: helps the vegetables get all crisp and delicious!
- Seasonings: kosher salt and black pepper— a simple seasoning combination that lets the veggies shine.
- Herbs: fresh thyme and rosemary. These herbs are both earthy and aromatic, which complement the vegetables perfectly.
- Garnish: fresh parsley (optional). This adds a pop of green and a fresh finish to the dish.
If you love cauliflower as much as I do, don’t miss these other reader-favorite recipes. My crispy, golden Air Fryer Broccoli and Cauliflower is perfect for busy nights, and this super easy Cauliflower Air Fryer Recipe is always a hit. For something hearty, try the Best Recipe for Cauliflower Steaks—perfectly roasted and full of flavor. Craving comfort food? You’ll love my creamy Cauliflower Mac and Cheese and rich, buttery Cauliflower Mashed Potatoes Recipe. And if you're into tangy, crunchy bites, definitely check out my Pickled Cauliflower!
Customize it your way.
This cauliflower mushrooms combo is already dreamy, but there’s room to play. Want to mix it up? Try adding:
- Add sweet potato for extra heartiness. It adds a soft texture and natural sweetness that pairs really well with these roasted veggies.
- Add whole or minced garlic cloves for an extra deep, savory flavor. Roast the vegetables right with them for the best flavor.
- Add butter or coconut oil to make it rich and indulgent. A finishing drizzle adds richness to every bite.
- Top with toasted pine nuts or walnuts for a nutty crunch( really good if adding sweet potato)!
- Drizzle a little balsamic glaze over the top for serving for a bright and tangy flavor.
- Add crushed red pepper flakes for a bit of heat. Remember, a little goes a long way, so start light-handed.
Flexible dietary swaps.
Here are some healthy alternatives for this mushroom cauliflower dish:
- Low FODMAP: skip adding onion and use garlic-infused olive oil for flavor without triggering symptoms.
- Whole30: use compliant olive oil or coconut oil, and make sure to check any seasonings to prevent additives.
- Paleo: use coconut oil or olive oil and keep the seasonings simple, like I have in this recipe.
- High Protein: add in cooked lentils, chickpeas, or grilled tofu to keep this recipe plant-based and vegan!
How to make these cauliflower and mushrooms.
Roasty, toasty, and ready in under 40 minutes—let’s make it!
Toss vegetables
In a bowl, add all ingredients and toss until coated evenly.
Transfer & roast
Transfer to a baking sheet and spread evenly. Roast for 15 minutes.
Toss and serve
Toss the veggies and continue roasting until tender and golden brown.
How to serve it.
This roasted veggie combo is super versatile—here are some of my favorite ways to serve it up:
- Fresh out of the oven with fresh parsley. This adds brightness and contrast to the deep-roasted flavor.
- Tossed into a grain bowl with quinoa and tahini. Makes a quick, filling plant-based lunch.
- Stuffed into a pita with hummus and greens. A satisfying wrap that’s great on the go.
- Served over rice with green onion and sesame seeds. Use cauliflower rice to keep the dish low-carb and keto-friendly.
- On top of a salad with balsamic vinaigrette, or use your favorite salad dressing.
Kori's tips.
- Cut the veggies evenly - this ensures they cook at the same rate and roast properly.
- Don’t overcrowd the pan - use two baking sheets if needed to keep everything crisp instead of soggy.
- Broil for the last 2 minutes - if you love extra crispy edges, this step will do the trick.
- Prep ahead for meal prep - let the veggies cool and store them in an airtight container—perfect for easy lunches all week.
FAQ's
Let the roasted vegetables cool completely before storing in an airtight container in the refrigerator for up to 4 days.
Yes, though the texture will soften slightly. For best results, reheat in the oven or air fryer to crisp things back up.
Microwave: Reheat in a covered container for 1–2 minutes until warmed through.
Stovetop (over medium): Sauté in a skillet with a touch of oil to re-crisp.
Oven: Bake at 350℉ for 10 minutes or until hot.
Air Fryer: Reheat at 400℉ for 5 minutes to get it crispy again.
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📖 The recipe.
Roasted Cauliflower and Mushrooms
Ingredients
- 16 ounces whole mushrooms mixed variety (I used white and baby bellas)
- 1 medium head cauliflower (cut into uniform 1½" florets)
- 1 medium yellow or red onion (halved then ¼" sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (plus extra to taste)
- ½ teaspoon ground black pepper (plus extra to taste)
- 1 tablespoon chopped fresh thyme and rosemary (plus extra for garnish)
Instructions
- Preheat oven to 425℉. In a large bowl, add cauliflower, mushrooms, onion, olive oil, herbs, salt, and pepper. Toss together until well coated. Transfer to a baking sheet lined with parchment paper. Do not overcrowd the pan, divide into 2 pans if needed.
- Bake for 15 minutes. Toss with a spatula. Then continue roasting in the oven until the vegetables are golden around the edges and tender inside, about 10 to 15 minutes longer.
Kori's Tips
Nutrition
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