Roasted Cauliflower with Garlic & Mushrooms

 Roasted Cauliflower with Garlic & Mushrooms

 Ingredients:

• 1 medium cauliflower (cut into florets)

• 200g mushrooms (halved)

• 4–5 garlic cloves (minced)

• 3 tbsp olive oil

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp paprika (optional)

• ½ tsp dried thyme or oregano

• 1 tbsp lemon juice (optional, for freshness)

• Fresh parsley (for garnish)

 Instructions:

1. Preheat oven to 200°C (400°F).

2. In a large bowl, combine cauliflower and mushrooms.

3. Add garlic, olive oil, salt, pepper, paprika, and herbs. Toss well.

4. Spread evenly on a baking tray (don’t overcrowd).

5. Roast for 25–30 minutes, flipping halfway, until golden and tender.

6. Remove from oven, drizzle lemon juice, and garnish with parsley.

 Tips:

• For extra crispiness, roast at high heat and avoid stacking veggies.

• Add grated parmesan in the last 5 minutes for a cheesy twist.

• You can also add onions or bell peppers for more flavor.

 Q/A

Q1: Can I make this without an oven?
Yes! Cook in a covered pan on medium heat, then uncover and sauté until slightly crispy.

Q2: Which mushrooms work best?
Button mushrooms or cremini mushrooms work perfectly.

Q3: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.

Q4: Can I make it spicy?
Add chili flakes or a pinch of cayenne pepper.