Are you looking for an easy-to-make vegetarian dish that’s incredibly delicious? Well, look no further because this mushroom and cauliflower roast is the answer. Easy to make, packed with flavour, and ready in under 30 minutes, it’s a vegetarian dish that works for any occasion.
We like vegetables in our household, so they always accompany any meat meal. I am also absolutely obsessed with sage. I love sage and onion stuffing, but as I try to cut down on carbs, I am looking for alternatives to breadcrumbs.
On the other hand, we always have cauliflower and mushrooms in our fridge. We use cauliflower as an excellent substitute for potatoes and mushrooms just because we like them.
The Flavourful Combination
Picture this: tender roast cauliflower combined with earthy mushrooms and aromatic sage. The result? A flavour-packed mushroom and cauliflower roast that’s both comforting and exciting. The cauliflower brings a subtle nuttiness, while the mushrooms add a rich, savoury element that deepens the overall taste. Add in the fragrant, slightly peppery notes of fresh sage and the crunch of roasted nuts, and you’ve got a truly satisfying vegetarian dish. Whether you serve it on its own, as a stuffing, or as a side, this delicious combo deserves a spot in your weekly rotation.
What do you need for this mushroom and cauliflower roast
Ingredients:
- Cauliflower
- Mushrooms
- Onion
- Garlic
- Salt and pepper to taste
- Fresh sage
- Pecans
- Oil
NOTE:
Fresh sage undoubtedly works magic in this mushroom and cauliflower roast. In the UK, you can grow sage outdoors from March to November, and it is an easy plant to grow. You can also grow it indoors in a pot.
However, if you don’t like the taste of sage, you can substitute fresh rosemary, thyme, or oregano.
Alternatively, the last option for mushroom and cauliflower roast is to use dry herbs, though this will not give the dish the same aromatic flavour, it will still work.
How to prepare this easy roast/stuffing
This easy mushroom and cauliflower roast is beginner-friendly and forgiving. With only a few ingredients and minimal prep work, you can have this delightful dish ready in no time. It’s perfect for those busy weeknights when you want a wholesome meal without spending hours in the kitchen. Moreover, the straightforward preparation makes it an excellent option for anyone new to cooking.
NOTE:
The mushroom and cauliflower roast recipe is a great way to whip up something quickly and easily. The best part? You don’t have to worry about precise measurements! You can add more or less of anything, but mix everything thoroughly.
1/ Set up the oven to 180℃ fan setting.
2/ Cover the baking tray with non-stick baking paper.
3/ To prepare the cauliflower, separate the florets from the stem, wash them thoroughly, and cut them into small pieces.
4/ Peel the onion, cut it in half and half again and slice.
5/ Crush the garlic, slice the mushrooms and roughly chop pecans.
6/ Combine all ingredients in a bowl. Add salt, pepper, and chopped sage. Add oil and mix well with a wooden spoon.
7/ Transfer the mixture to the baking tray in a single layer and bake for 20 minutes or until the cauliflower is golden brown. Check the dish halfway through cooking to ensure even roasting. If the edges are browning faster than the middle, stir it to mix the contents.
Stay in touch
If you like the content, subscribe to my monthly newsletter for updates about new articles.
I promise – no spam, no inbox flooding.
What to serve the mushroom and cauliflower roast with
One of the best things about this dish is its versatility. Not only does it make a fantastic side dish for any meal, but it also shines as a delicious stuffing.
👉If you’re looking for a flexible vegetarian dish that works on its own or with meat, this one’s for you.
- I love it with any meat: pan-seared, roasted, fried
- So this makes it perfect for the Sunday roast
- Eat it on its own for a delicious vegetarian dish
- Great in wraps
- On the toast with some mayonnaise or curry ketchup
In addition to this Easy mushrooms and cauliflower roast, you may want to try other vegetable recipes.
Whether you’re a vegetarian or a meat lover, you can enjoy all the vegetable recipes by preparing them with or without meat. You can savour the flavours of the vegetables as they are or add your choice of meat to enhance the taste. These recipes’ versatility allows you to experiment with different ingredients and cooking techniques to create a dish that suits your taste buds.
Looking for more ideas for your next meal?
Check out my collection of main meal recipes, from quick weekday dinners to hearty favourites. You’ll find something tasty to try, whatever your mood!
🍴 Made This Recipe?
✍️ Leave a comment below and tell me how your mushroom and cauliflower roast turned out! Did you serve it as a side, stuffing, or main? Add your own twist?
⭐️ Don’t forget to rate the recipe, it helps more food lovers find it!
As an Amazon Associate, I earn from qualifying purchases.
EASY MUSHROOM AND CAULIFLOWER ROAST
Cooking Tools
- Large bowl
- Large baking tray
- Baking paper non-stick
Ingredients
- 1 large Cauliflower
- 300 g Brown or white mushrooms - by 2 handful
- 1 large Onion
- 1-2 cloves Garlic
- Salt and pepper - to taste
- 2 tbsp Fresh sage
- 1/2 cup Pecans - or more if you like
- 2 tbsp Olive oil - or Avocado or Coconut oil
Instructions
- Set up the oven to 180℃ fan setting.
- Cover the baking tray with non-stick backing paper.
- To prepare the cauliflower, separate the florets from the stem, wash it thoroughly, and cut it into small pieces.1 large Cauliflower
- Peel the onion, cut it in half and half again and slice.1 large Onion
- Crush the garlic, slice the mushrooms and roughly chop pecans.300 g Brown or white mushrooms, 1-2 cloves Garlic, 1/2 cup Pecans
- Combine all ingredients in a bowl. Add salt, pepper, and chopped sage. Add oil and mix well with a wooden spoon.For other herbs alternative please see the article above.Salt and pepper , 2 tbsp Fresh sage, 2 tbsp Olive oil
- Transfer the mixture to the baking tray in a single layer.
- Bake for 20 minutes or until the cauliflower is golden brown. Check the dish halfway through cooking to ensure even roasting. If the edges are browning faster than the middle, stir it to mix the contents.
Nutrition
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Beyond the Recipe…
There’s more than recipes here: personal stories, favourite spots, and a few food myths I’ve challenged.
