Italian Roasted Cauliflower & Mushrooms

This recipe is so incredibly simple, and so absurdly delicious.

Italian Roasted Cauliflower and Mushrooms | Hugs ‘n Kitchen

It’s also makes for a gorgeous presentation and is perfect to serve for company. You can prep everything in advance and pop in the oven 20-30 minutes before you’re ready to serve!

Italian Roasted Cauliflower and Mushrooms | Hugs ‘n Kitchen

Mixed in with the beautiful cauliflower florets and hearty mushroom caps are twelve (yes, twelve!) garlic cloves.  By the time everything is done roasting, the garlic cloves are soft as butter and wonderfully sweet.  They complement the mushrooms and cauliflower florets beautifully, and are delicious bites on their own.  (They’d also be fantastic rubbed on some toasted bread!)

Italian Roasted Cauliflower and Mushrooms | Hugs ‘n KitchenThe mushrooms create puddles of decadent juices that pair perfectly with some soft rice and grilled seafood.  This would also be fantastic over some pasta or quinoa.  Italian Roasted Cauliflower and Mushrooms | Hugs ‘n KitchenItalian Roasted Cauliflower and Mushrooms | Hugs ‘n KitchenThese roasted veggies are a true crowd-pleaser and a new staple on our weekly dinner menu.

I made this for my parents last weekend and they’ve already cooked this twice in the past week since they’ve been home!  I promise you and your family will love this healthy recipe.Italian Roasted Cauliflower and Mushrooms | Hugs ‘n Kitchen


Italian Roasted Cauliflower & Mushrooms

  • Total Time: 30-40 minutes
  • YIELDS 4-6 servings


  • 1 lb. baby bella or cremini mushrooms, cleaned (I also removed the stems, but it's up to you!)
  • 2 cups cauliflower, cut into bite-sized florets
  • 2 cups cherry tomatoes
  • 12 garlic cloves, peeled
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon Italian seasoning (or whip up your own blend of dried basil, oregano, rosemary, thyme and garlic powder)
  • to taste salt and pepper
  • 1/8 - 1/4 cup (to fresh parsley, chopped (for garnish)


  1. Preheat your oven to 400 degrees and line a rimmed baking sheet with tinfoil.
  2. In a bowl, combine the cauliflower, mushrooms and garlic with the olive oil, Italian seasoning, salt and pepper.  Mix until all the veggies are coated.
  3. Place the veggies in a single layer on the prepared baking sheet.
  4. Roast for 20-30 minutes until the mushrooms are softened and browned, and the cauliflower is cooked through and fork-tender.
  5. Remove from oven and garnish with the fresh parsley.

Recipe from Jo Cooks.

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