Roasted Cauliflower & Shiitake Mushrooms Salad

Updated: Aug 24, 2019

cauliflower mushroom bowl

Slightly Modified Recipe by Blissful Basil | Serves: 4 | Time: ~35 min


1 large head #cauliflower

1 pound shiitake #mushrooms, destemmed and thinly sliced

1/4 cup olive oil

1 tsp salt, plus more to taste

Black pepper, to taste

1/3 cup Italian parsley, stemmed and chopped

2 tsp chopped fresh thyme

1/4 cup toasted sliced almonds

Squeeze of fresh lemon juice


Preheat oven to 375 F.

Add the cauliflower florets and mushrooms to a casserole dish. Drizzle with the olive oil and sprinkle with sea salt and black pepper. Use your hands to toss to evenly coat.

Bake for 30 to 35 minutes or until the cauliflower is tender and the mushrooms are golden brown and crisp, stirring and flipping every 10 minutes.

Remove from oven and let cool. Once cool, transfer to a large serving bowl.

Add the parsley, thyme, and almonds, and toss to coat. Spritz with lemon juice and stir again.

Serve immediately.

What I ate and drank today

7 glasses of water by dinner

2 cups of coffee

Egg white and kale sandwich

Bowl of life cereal with cashew milk

1 carrot with leftover tahini sauce

3 pretzel rods with yellow mustard

Eggplant steak

Cauliflower/mushroom salad

White wine

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