Cheesy Cauliflower and Mushroom Salad
Transform your salad game with this irresistible Cheesy Cauliflower and Mushroom Salad, a hearty dish perfect as a side or a satisfying main course. Roasted cauliflower florets and sautéed button mushrooms form the perfect base, enhanced by the rich, savory flavors of melted cheddar cheese, a hint of paprika, and aromatic garlic. A touch of lemon juice adds brightness, while fresh parsley provides a vibrant finish. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions, offering a delightful mix of textures and bold flavors in every bite. Serve it warm or at room temperature for a crowd-pleasing, gluten-free, and vegetarian-friendly option that everyone will adore!
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Recipe Information
Ingredients
- 500 g Cauliflower florets
- 250 g Button mushrooms
- 3 tbsp Olive oil
- 2 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 100 g Cheddar cheese (shredded)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Lemon juice
Instructions
Preheat the oven to 200°C (400°F).
Wash and pat dry the cauliflower florets. Place them on a baking sheet lined with parchment paper.
Drizzle 2 tbsp of olive oil over the cauliflower, and season with 0.5 tsp of salt, 0.5 tsp of black pepper, and 0.5 tsp of paprika. Toss to coat evenly.
Roast the cauliflower in the oven for 20-25 minutes, or until golden and tender, stirring once halfway through for even cooking.
While the cauliflower is roasting, clean and slice the button mushrooms into thin slices.
Mince the garlic cloves.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet, season with 0.5 tsp of salt, and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Once the cauliflower is done roasting, transfer it to a large mixing bowl. Add the sautéed mushrooms to the bowl.
Sprinkle the shredded cheddar cheese over the warm cauliflower and mushrooms, letting it melt slightly.
Drizzle the lemon juice over the salad and garnish with freshly chopped parsley.
Serve warm or at room temperature as a main dish or side. Enjoy!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 15.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 868 mg | 67% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
