On my last trip to the store I found a nice head of cauliflower and some (read: AMAZING) chanterelle mushrooms, and so I knew that roasted cauliflower with chanterelles would become a thing in the very near future (tonight). This recipe is so stinkin' easy that it can hardly even be called a recipe! But share, I must. I want you to enjoy the ohemgee deliciousness that is this cauliflower just as I did this very evening. So here it goes:
Ingredients:
1/2 Head of Cauliflower, cut into bite-sized florets
Chanterelle Mushrooms, the same volume as the cauliflower, cut into slightly larger pieces than the cauliflower
1 tsp Fresh Rosemary, chopped
3 cloves of Garlic, minced
2 tbsp Olive Oil
Salt and Pepper to taste
Preheat your oven to 400F
Clean and cut up cauliflower, mushrooms, rosemary and garlic and place into a large bowl.
Note: Mushrooms are best cleaned using a damp paper towel. Running them under water causes them to cook up tough for some reason. Whole chanterelle mushrooms have a lot of crevices that are hard to get into to clean. I usually cut them up after I've cut up all of my other ingredients and then clean them with a paper towel because when they're cut up they have fewer crevices AND if I cut them up last, I don't have to worry about mushroom "dirt" getting on my clean veggies.
Add olive oil, salt, and pepper to the bowl and toss to coat the cauliflower and mushrooms.
Spread your cauliflower and mushrooms out on a rimmed baking sheet in a single layer. Don't crowd the pan. Making sure that you only have a single layer ensures that your ingredients will roast instead of steam.
Roast cauliflower and mushrooms in your preheated oven for approximately 35 minutes, stirring halfway through so that all of the edges have the chance to caramelize.
Enjoy!
Recipe written by: Jenna Throne
Sounds delicious!
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