EASY MUSHROOM AND CAULIFLOWER ROAST
Try this delicious and simple mushroom and cauliflower roast dish, which can also be used as a stuffing. It takes less than 30 minutes to prepare.
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
Calories: 237kcalCarbohydrates: 19gProtein: 8gFat: 17gFiber: 7gSugar: 7gNet carb: 12g
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
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