If you’re looking for a savory side dish to serve with your dinner, look no further than these cauliflower and mushroom recipes! They’re easy to make and full of delicious flavor!
Cauliflower mushrooms aren’t common in grocery stores, but they’re a great foraging option. Just be sure to wash them thoroughly before cooking and keep an eye out for dirt, grit, and other debris that can accumulate throughout the mushroom’s growth.
Roasted Cauliflower and Mushrooms
Cauliflower and mushrooms are a delicious combination and can be used in many different recipes. They are a great addition to soups, pasta dishes and even as an alternative to meat in a sauce or quiche.
They can also be roasted to add a depth of flavor that you won’t find in raw vegetables. When roasted, cauliflower and mushrooms become sweet and caramelized, with crunchy bits of browned goodness that add so much depth to the dish.
One of the easiest ways to roast cauliflower and mushrooms is by tossing them in a mixture of olive oil, herbs, seasonings and salt and pepper and spreading them out on a baking sheet. Then roasting them in the oven for 20 – 30 minutes will give them all of those amazing flavors!
This is a great side dish to serve with any meal and it’s so easy to make. It’s made with plenty of butter and garlic, which gives it such an amazing flavor!
You can change up the flavor of this dish by adding things like garlic, thyme and red pepper flakes or mix in some parmesan cheese. You can also add some bacon if you like and it makes the whole thing extra delicious!
Another great way to cook cauliflower and mushrooms is by sauteing them with onion and garlic. This is an easy and tasty dish that’s perfect for weeknight dinners.
If you’re looking for a recipe that is low in calories, low in fat and high in nutrients, look no further than this creamy chicken cheesy cauliflower with mushroom dish! It is packed with cancer-fighting fiber, cholesterol-lowering Vitamin C and B6, mood-boosting magnesium and potassium. It is low in sugar and carbs as well, so it’s a healthy and delicious meal that will leave you feeling satisfied!
Regardless of the recipe you choose, it’s important to wash and soak the cauliflower and mushrooms before cooking them. This helps remove the dirt that can get trapped in their nooks and crannies.
You can even make a homemade pickled cauliflower and mushrooms recipe that’s tangy and chewy. This is a great way to use up some of the leftover cauliflower and mushrooms from your roasted recipes!
Cauliflower and Mushrooms in Bolognese Sauce
Cauliflower and mushrooms are a classic combination that is perfect for pasta dishes. They have a tender texture that is full of flavor and they are low in calories and fat. If you are looking for a healthy vegan pasta recipe that is also delicious, try this cauliflower and mushroom Bolognese sauce!
This hearty, meatless Bolognese is a great choice for a weeknight meal. It’s easy to make and will be a hit with everyone.
The sauce is made with a mixture of vegetables, spices, and tomatoes and then simmered until thick and creamy. It is a rich, hearty sauce that can be served over pasta or used as a base for your own vegan lasagna.
Start by preparing the sauce in a large pot over medium heat. Add the olive oil, garlic, onions and rosemary and cook until fragrant, 3-4 minutes. Stir in the mushrooms and cauliflower, breaking up any clumps with a spatula and stirring to combine. Continue cooking until the veggies are tender, 6-8 minutes.
Next, add the tomato paste and stir to coat the ingredients. Let the paste cook, adding more olive oil if needed. When the paste turns dark brick red, season the dish with salt and pepper.
Place the drained pasta in a large bowl, and pour the sauce over the top (thinning it with reserved pasta water as needed). Sprinkle with parsley, non-dairy Parmesan, and a squeeze of lemon juice to brighten up the dish.
This is a quick and simple cauliflower bolognese sauce that will quickly become your go-to recipe. It’s made with pantry-friendly ingredients and can be made in just under 30 minutes.
Roasted cauliflower and mushrooms are the ultimate vegetarian Bolognese. They have a tender texture and are seasoned with a variety of flavors that bring the entire dish to life.
When the mushrooms are roasted, they release their moisture and they brown up to give them more flavor. They are perfect for this bolognese sauce because they have a tender texture that is very similar to ground beef.
You can use any type of tomato for this recipe, but I recommend using a good quality store bought pasta sauce such as Rao’s. This will help it to be a more authentic bolognese sauce and ensure that it is cooked properly.
Roasted Cauliflower and Mushroom Soup
Roasting cauliflower and mushrooms before blending them together in this creamy mushroom soup recipe adds an extra layer of flavor that’s not possible by boiling them. The roasted vegetables become caramelized and develop a deep savory note that you’d never get by simmering them in water or boiling them with the rest of the soup.
This creamy roasted cauliflower and mushroom soup is a classic comfort food that’s a perfect meal for cold days. It’s loaded with fresh veggies, spices, and a simple mushroom broth that’s sure to warm you from the inside out.
It’s made with a rich cauliflower base, seasoned with garlic and leeks, and filled with tender sauteed mushrooms. It’s a healthy, low-calorie and gluten-free recipe that is ready in about 30 minutes from start to finish.
If you love a piping hot bowl of creamy soup, you’ll want to make this one for your next dinner party. It’s quick and easy to prepare, and you can even use your air fryer in half the time to get crispy little bites!
The key to this soup is a simple, quick roasting process. Cauliflower has a high water content, so when roasted in the oven, it absorbs a lot of that moisture and develops a deep savory flavor. Mushrooms have a similar high water content, so when they’re roasted in the oven, they release plenty of liquid as well.
Toss the florets of cauliflower and mushrooms with oil, salt and pepper on two rimmed baking trays, then transfer to the oven and roast until the bottoms are charred and the tops are spotted with brown, about 30 minutes. You can also bake them for less time if you don’t mind a more tender result.
You can also add a handful of sliced toasted coconut at the end for added texture. This roasted cauliflower and mushroom soup is a great way to use up those leftovers from your holiday meals!
This creamy roasted cauliflower and mushroom soup is full of deep umami flavor from dried mushrooms, fresh mushrooms and cashews. It’s also a very simple and nutrient-dense recipe that’s perfect for vegetarians or anyone looking for an easy, healthy meal.
Cauliflower and Mushrooms in Butter Garlic Sauce
A stovetop skillet cauliflower and mushroom side dish with plenty of butter and garlic. This is a delicious keto, low carb, gluten free and vegan recipe that only requires 20 minutes to make. It is perfect for a quick lunch or dinner.
These deliciously savory cauliflower and mushrooms are the perfect addition to any meal. They are a great source of vitamins A, C, B6, K and potassium, as well as selenium and manganese. They are also low in calories and fat.
You can serve these deliciously simple cauliflower and mushrooms with a side of brown rice or quinoa for a complete and filling meal. Or, you can top them with a Bolognese sauce and serve them as a main course.
To make this easy and flavorful stovetop skillet dish, start by cleaning the mushrooms by wiping them with a clean, damp cloth. Cauliflower and mushrooms are often a magnet for debris, so it’s important to remove all the dirt and grit before cooking them.
Place a small amount of olive oil in a large skillet and heat over medium high heat. Add in the mushrooms cap side down and cook until they soften. Stir in the garlic and soy sauce and season with salt and pepper. Reduce the heat and cover to let the mushrooms simmer for about 7-10 minutes until they’re tender.
If you’d like, you can garnish the mushroom and cauliflower dish with fresh herbs such as parsley or chives. Garnishing the dish with these herbs will help to bind all the flavors together and will add a nice pop of color to the dish.
This easy and delicious one-pan mushroom and cauliflower skillet is perfect for a quick weeknight meal. The mushrooms and cauliflower are sautéed with plenty of butter and garlic for a deliciously savory and flavorful low carb side dish.
You can easily adapt this recipe to suit your tastes by adjusting the garlic and salt quantities. Feel free to experiment with the other ingredients, too.
For a more intense flavor, you can use a combination of fresh and dry garlic cloves. You can also add a little garlic powder to the sauce for extra depth of flavor.