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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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.
2 cups raw cauliflower florets, broken into small florets (frozen, such as Beleaf, is okay too)
8 ounces (225 grams) mushrooms, quartered
1 teaspoon salt
1/4 teaspoon Pereg Black Pepper
1 teaspoon Trader Joe’s onion salt (if you use another brand, use less regular salt)
1 teaspoon Gefen Garlic Powder
2 teaspoons chopped parsley (optional)
Preheat oven to 425 degrees Fahrenheit (225 degrees Celsius). Line a baking sheet with parchment paper and spray with cooking spray.
Lay out cauliflower and mushrooms on the same sheet and spray well with cooking spray. Season with salt, pepper, onion salt, and garlic powder.
Roast for 40 minutes or until the cauliflower is browned and there is little to no liquid from the mushrooms remaining.
Toss with fresh parsley and serve.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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