Ingredients
• 1 Head of Cauliflower: Cut into bite-sized florets.
• 8 oz (225g) Mushrooms: Sliced (Cremini or Button mushrooms work best).
• 3 tbsp Olive Oil: For roasting.
• 4 tbsp Butter: Melted.
• 3-4 Cloves Garlic: Minced.
• 1 tsp Dried Thyme or Oregano
• Salt and Black Pepper: To taste.
• Fresh Parsley: Chopped (for garnish).
Preparation Method
1. Prep the Veggies: Preheat your oven to 200°C (400°F). In a large bowl, toss the cauliflower florets and sliced mushrooms with olive oil, salt, and pepper until evenly coated.
2. First Roast: Spread the vegetables in a single layer on a large baking sheet. Roast for 15–20 minutes.
3. Make the Garlic Butter: While the veggies are roasting, whisk together the melted butter, minced garlic, and dried herbs in a small bowl.
4. Combine: Remove the baking sheet from the oven. Pour the garlic butter mixture over the cauliflower and mushrooms. Use a spatula to toss everything together so they are well-coated.
5. Final Roast: Return to the oven for another 10–15 minutes, or until the cauliflower is tender and the edges are golden brown and slightly crispy.
6. Serve: Transfer to a serving bowl and garnish generously with fresh parsley.