Mediterranean Roasted Cauliflower and Mushroom Sheet Pan Recipe

If you’re looking for an easy, flavorful dinner option, this Mediterranean roasted cauliflower and mushroom sheet pan recipe is here to save the day. Sheet pan meals are perfect for busy weeknights when you want something healthy without spending hours in the kitchen. The magic happens as the cauliflower and mushrooms roast together, developing earthy, caramelized flavors that are simply irresistible.

With a delightful blend of garlic, lemon, olive oil, and paprika, this dish showcases the vibrant flavors of the Mediterranean. Plus, it’s versatile enough to be a side or a full meal when you add chickpeas, feta cheese, or serve it over fluffy couscous or quinoa.

Your New Go-To Sheet Pan Recipe for Cauliflower and Mushrooms

This Mediterranean-inspired sheet pan recipe for cauliflower and mushrooms is not only healthy and delicious but also meal prep-friendly. The combination of roasted veggies and fresh herbs makes for a colorful and satisfying dish that’s packed with flavor.

The roasted cauliflower and mushrooms create a savory base that’s perfect for adding your favorite ingredients or repurposing leftovers into wraps or grain bowls.

Ingredients

• 1 large head of cauliflower, cut into florets
• 8 ounces of mushrooms, sliced
• 4 cloves of garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• Zest and juice of 1 lemon
• Fresh parsley or thyme for garnish
• 1 can of chickpeas, drained and rinsed (optional for a full meal)
• 1/2 cup feta cheese, crumbled (optional for a full meal)
• Cooked couscous or quinoa (optional for serving)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Veggies: In a large bowl, combine the cauliflower florets, sliced mushrooms, minced garlic, olive oil, paprika, lemon zest, salt, and pepper. Toss until everything is evenly coated.
3. Spread on a Sheet Pan: Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast: Roast in the oven for about 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through for even cooking.
5. Add Chickpeas and Feta: If using, add the chickpeas and feta cheese to the pan in the last 5 minutes of roasting.
6. Finish with Lemon: Once out of the oven, drizzle with fresh lemon juice and sprinkle with chopped parsley or thyme before serving.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 220kcal
• Fat: 10g
• Protein: 6g
• Carbohydrates: 28g