Roasted Cauliflower & Mushrooms
Try out this roasted cauliflower and mushrooms recipe for a great vegetarian option!
4 cups cauliflower flowerets (about 1 pound or 1 small head)
1 cup fresh mushrooms, quartered (about 1/4 pound)
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/3 cup green onion, chopped
- Preheat oven to 350oF. Treat a 9-inch square baking dish with nonstick vegetable spray.
- In the dish or a bowl mix all ingredients except green onions. Pour evenly into the prepared baking dish.
- Bake, uncovered, 40 to 60 minutes. Stir occasionally. Dish is done when cauliflower is tender and vegetables are lightly browned.
- Sprinkle with chopped green onions.
Yield: 6 servings
|Servings Per Recipe: 6|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 2 g||4%|
|Saturated Fat: Trace Amounts||2%|
|Cholesterol: 0 mg||0%|
|Sodium: 202 mg||8%|
|Carbohydrate: 6 g||2%|
|Dietary Fiber: 2 g||9%|
|Protein: 2 g||4%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.