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ROASTED CAULIFLOWER AND MUSHROOMS

INGREDIENTS

• 1 MEDIUM HEAD OF CAULIFLOWER, CUT INTO FLORETS
• 8 OZ (225G) MUSHROOMS, SLICED
• 2–3 TABLESPOONS OLIVE OIL
• 3 CLOVES GARLIC, MINCED
• 1 TEASPOON DRIED THYME OR ITALIAN SEASONING
• SALT AND BLACK PEPPER TO TASTE
• CHOPPED FRESH PARSLEY (FOR GARNISH)
• OPTIONAL: LEMON JUICE OR GRATED PARMESAN

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INSTRUCTIONS

1. PREHEAT OVEN TO 425°F (220°C).

2. PLACE CAULIFLOWER AND MUSHROOMS IN A LARGE BOWL.
   ADD OLIVE OIL, GARLIC, THYME, SALT, AND PEPPER.
   TOSS TO COAT EVENLY.

3. SPREAD VEGETABLES ON A BAKING SHEET IN A SINGLE LAYER.

4. ROAST FOR 25–30 MINUTES, FLIPPING HALFWAY,
   UNTIL CAULIFLOWER IS GOLDEN AND MUSHROOMS ARE TENDER.

5. REMOVE FROM OVEN AND GARNISH WITH PARSLEY.
   ADD LEMON JUICE OR PARMESAN IF DESIRED.

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