Roasted Cauliflower with Mushrooms and Red Onion
Easy roasted cauliflower with mushrooms, red onion, and Black Garlic Ramen Pepper. Toss, roast 30 minutes and flip for even caramelization.
Simple, savory, and satisfying. The tangy Black Garlic Ramen pepper is a wonderful pairing for roasted cauliflower and mushroom.
Yield: 4 - 6 servings
- Toss florets, mushrooms, and red onion with oil and seasoning, then roast at 400 F for 30 minutes.
- Flip the vegetables every 10 minutes and rotate the pan halfway through for even browning.
- This recipe is flexible: swap broccoli or different mushrooms, scale up with extra pans, and store leftovers in the fridge.
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Preparation Instructions:
Preheat oven to 400 degrees.
Combine cauliflower florets, chopped red onion, and chopped mushrooms on a sheet pan and sprinkle with Black Garlic Ramen Pepper and salt.
Drizzle oil over the vegetables and combine with your hands to ensure all vegetables are evenly coated.
Roast for 30 minutes, rotating pan once halfway through cooking.
Use a spatula to flip over the vegetables every 10 minutes to ensure even caramelization.
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More About This Recipe
This recipe is very versatile and you can substitute broccoli for the cauliflower and different mushrooms such as Cremini or Maitake mushrooms for the Shitake and Oyster mushrooms.
Frequently Asked Questions
Can I swap cauliflower for broccoli?
Yes. Broccoli works well and roasts in a similar time. Cut florets into similar sizes so everything cooks evenly.
How do I get the vegetables nicely caramelized and not soggy?
Dry vegetables well, cut them into even pieces, use a hot oven at 400 F, spread them in a single layer so air can circulate, and flip every 10 minutes.
What can I use instead of Black Garlic Ramen Pepper?
Try garlic powder with a pinch of smoked paprika, or use soy sauce and a little toasted sesame oil for extra umami. Sea salt and black pepper also work.
Will the mushrooms make the pan too wet?
They can release liquid. Use high heat, avoid overcrowding, and use a large sheet pan so moisture can evaporate for better browning.
Can I prepare this ahead of time?
Yes. Chop the vegetables up to a day ahead and store them dry in the fridge. Toss with oil and seasoning just before roasting for best texture.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 375 F oven or in a skillet to revive crisp edges. Microwaving is faster but will soften them.
How do I scale the recipe for a crowd?
Multiply ingredients as needed and use multiple sheet pans so vegetables are not crowded. Roast pans side by side or in batches, rotating positions if your oven cooks unevenly.
Can I swap cauliflower for broccoli?
Yes. Broccoli works well and roasts in a similar time. Cut florets into similar sizes so everything cooks evenly.
How do I get the vegetables nicely caramelized and not soggy?
Dry vegetables well, cut them into even pieces, use a hot oven at 400 F, spread them in a single layer so air can circulate, and flip every 10 minutes.
What can I use instead of Black Garlic Ramen Pepper?
Try garlic powder with a pinch of smoked paprika, or use soy sauce and a little toasted sesame oil for extra umami. Sea salt and black pepper also work.
Will the mushrooms make the pan too wet?
They can release liquid. Use high heat, avoid overcrowding, and use a large sheet pan so moisture can evaporate for better browning.
Can I prepare this ahead of time?
Yes. Chop the vegetables up to a day ahead and store them dry in the fridge. Toss with oil and seasoning just before roasting for best texture.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 375 F oven or in a skillet to revive crisp edges. Microwaving is faster but will soften them.
How do I scale the recipe for a crowd?
Multiply ingredients as needed and use multiple sheet pans so vegetables are not crowded. Roast pans side by side or in batches, rotating positions if your oven cooks unevenly.
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