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Cheesy Swiss & Mushroom Roasted Cauliflower

A quick and easy side dish combining the richness of sauted mushrooms and pleasure of melted cheese.
Prep Time5 minutes
Cook Time35 minutes
Servings: 4

Ingredients

  • 1 head cauliflower sliced into 3/4" thick steaks
  • olive oil
  • ¼ tsp red pepper flakes
  • kosher salt & black pepper to taste
  • 1/2 cup onion chopped finely
  • 1 clove garlic pressed
  • 2 Tbsp butter
  • 6 oz baby bella mushrooms stemmed and sliced
  • ¾ cup shredded swiss cheese
  • ¾ cup shredded mozzerella cheese
  • parsley for garnish (optional)

Instructions

  • Preheat oven to 375°.
  • Line jelly roll pan with parchment paper. Spray lightly with cooking spray.
  • Place cauliflower in prepared baking pan (allow space between pieces). Brush lightly with olive oil, sprinkle with red pepper flakes and season to taste with fresh ground salt and pepper.
  • Roast in oven for 30 minutes or until tender. While cauliflower is roasting, prepare mushroom topping.
  • Begin by melting 1 Tbsp butter in a heavy skillet.
  • Add chopped onions and garlic and saute for 2 minutes. Stir occasionally to avoid burning.
  • Add mushrooms in a single layer on top of the onion mixture. Lightly saute until the edges begin to turn brown, turn over.
  • Stir in one extra Tbsp of butter and continue to turn mushrooms until preferred tenderness.
  • In a small bowl, mix swiss and mozzarella cheeses together, set aside.
  • Remove cauliflower from oven. Push cauliflower pieces together in center of pan.
  • Sprinkle with cheeses and carefully spread mushrooms evenly on top.
  • Return to oven for 5-8 minutes or until cheeses are melted.
by Karen
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