Cheesy Swiss & Mushroom Roasted Cauliflower
A quick and easy side dish combining the richness of sauted mushrooms and pleasure of melted cheese.
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.