Pam Kramer Ingredients:
– 1 head cauliflower, cut into florets
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 8 ounces mushrooms, sliced
– Salt and black pepper, to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Cauliflower: In a large bowl, combine the cauliflower florets with olive oil. Toss to coat the florets evenly.
3. Add Garlic and Seasoning: Add the minced garlic, salt, black pepper, and red pepper flakes (if using) to the bowl. Toss everything together until the cauliflower is well coated with the garlic and seasonings.
4. Prepare the Mushrooms: In a separate bowl, combine the sliced mushrooms with a little olive oil, salt, and pepper. Toss to coat.
5. Arrange on a Baking Sheet: Spread the cauliflower florets in a single layer on a large baking sheet. Make sure they are not overcrowded to ensure even roasting. Add the seasoned mushrooms on the same baking sheet, distributing them evenly.
6. Roast in the Oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the cauliflower is tender and golden brown, and the mushrooms are cooked through. Stir halfway through the cooking time to ensure even roasting.
7. Serve: Once done, remove from the oven and let it cool slightly. Serve warm as a side dish or as a main dish with grains or pasta.