Roasted Cauliflower And Mushrooms

In my house, the sides are usually just a variation of roasted vegetables. They’re simple, but we love them, and I find that they’re really what our guests enjoy the most too (I mean, they eat them more than the kugels I don’t serve, so I’m guessing). This is best served the same day it was made, but it’s delicious room temperature the next day, too.

Directions

Prepare the Roasted Cauliflower and Mushrooms

1. Preheat oven to 425 degrees Fahrenheit (225 degrees Celsius). Line a baking sheet with parchment paper and spray with cooking spray.

2. Lay out cauliflower and mushrooms on the same sheet and spray well with cooking spray. Season with salt, pepper, onion salt, and garlic powder.

3. Roast for 40 minutes or until the cauliflower is browned and there is little to no liquid from the mushrooms remaining.

4. Toss with fresh parsley and serve.

Notes:

If you’re doubling this for a crowd, roast cauliflower and mushrooms on separate baking sheets.

Credits

Props and Styling by Goldie Stern
Photography by Felicia Perretti

Recipe tags

Cauliflower Kosher for passover Michal Frischman Mushrooms Pesach Roasted cauliflower Roasted mushrooms Roasted vegetables Roasted veggies Shabbos Vegetable side dish