Although this dish is quite simple, both in its composition and preparation, it has a very complex flavor profile. This is due to the sweetness of the roasted veggies combined with the herbs and the nutty sweetness of the roasted garlic. If you want a spicier flavor profile, add ¼ tsp of crushed red pepper flakes

While you could use chunks of cut-up tomatoes in this recipe, Joanna recommends using whole tomatoes. As she says, “….I roast them whole, then as you bite into them you get an explosion of flavor in your mouth, one of my favorite things.” I couldn’t agree more!

 

INGREDIENTS

1 lb. cremini mushrooms, cleaned

2 cups cauliflower, cut into small florets

2 cups cocktail tomatoes

12 cloves garlic, peeled

2 Tbsp. olive oil

1 Tbsp. Italian seasoning

Salt and pepper to taste

1 Tbsp. fresh parsley, chopped

INSTRUCTIONS

Preheat oven to 400 degrees F.

In a bowl, add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning, salt, and pepper and toss until well combined.

Dump the veggies onto a baking sheet and place in the preheated oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

Garnish with fresh parsley before serving.

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Quick Tip:  Fresh out of Italian seasoning? Not to fret! You can substitute equal amounts of basil, oregano, rosemary and thyme. For instance, this recipe calls for 1 Tbsp. of Italian seasoning, which is the same as 3 tsp. So to substitute the individual herbs, you would need ¾ tsp of each one. I recommend you blend them together in a small bowl or mug prior to adding them to the veggies, to ensure even distribution.

Recipe and image courtesy of Joanna Cismaru at Jo Cooks