• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Roasted Cauliflower and Mushroom Salad

Roasted Cauliflower and Mushroom Salad

April 11, 2013 By Dianna Moates 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Roasted Cauliflower and Mushroom Salad

I just happened to have the two main ingredients for this Roasted Cauliflower and Mushroom Salad recipe and it couldn’t be simpler!

It really took very little time to prep and bake. Simply cut your cauliflower into bite-size florets, clean and halve your mushrooms and toss them together in the simple marinade.

Mushroom Cauliflower Salad

I know it’s recommended to wipe your mushrooms to clean them, but I’ve found that rinsing them under running water works just as well. Once these are all coated in your 4 ingredient marinade, you’ll just pop these in the oven, and they are ready in about 25 minutes.

So hearty and filling, you can top them over a bed of Arugula for some freshness.

Mushroom Cauliflower Salad

Cauliflower is such a powerhouse of a vegetable. It’s part of the cruciferous family, which means it’s loaded with cancer-fighting, gut-nourishing fiber. Cauliflower is a good source of Choline. Choline which is a B vitamin that boosts brain development, improving cognitive functions; learning, and memory.

This vegetable is low in fat and calories, making it a wonderful vegetable to implement into your diet. High in Vitamin C, B6, mood-boosting magnesium, and potassium making it nourishing to our muscles.

Enjoy mushrooms in a variety of ways with these recipes:

  • Winter Immunity Mushroom Soup
  • Eggplant Szechuan-Style with Peppers & Mushrooms
  • Mushroom Burgundy Sauce Over Polenta
  • Black Bean Mushroom Burgers

Mushrooms are another superfood that is loaded with amazing health benefits.

Mushrooms are known to be packed with cancer-fighting and virus warding agents. They offer powerful vitamins, fiber, protein, and immune-boosting vitamin C. Also, B vitamins turn carbohydrates into energetic fuel.

The list goes on, including folate, iron, zinc, and manganese, and a very good source of Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper, and Selenium.

Roasted Cauliflower and Mushroom Salad

All of this packed in one little mushroom make these potent and a power source for proper functioning of the body. Keep your body a strong powerhouse to help ward off any infections or diseases.

Drizzle some of the remaining balsamic dressing we marinated the cauliflower and mushroom in to complete this salad. You’ll have yourself a beautiful, warm and comforting, body nourishing meal.

There are so many species of mushrooms that vary slightly in flavor. Such as crimini, enoki, oyster, portobello, shiitake or white button. All mushrooms are loaded with essential nutrients so feel free to mix it up!

I’d love to hear your feedback in the comments below for this Roasted Cauliflower and Mushroom Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

Mushroom Cauliflower Salad
Print Recipe
5 from 4 votes

Roasted Cauliflower and Mushroom Salad

Roasting cauliflower and mushrooms brings out their sweetness. Beautiful as a side dish or great tossed with lettuce with this slightly sweet and tangy dressing.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 people

Equipment

  • Glass Mixing Bowls with Lids
  • Whisk
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 1/2 head cauliflower broken into bite-sized pieces
  • 8 oz mushrooms halved
  • 6 cups salad greens
  • sea salt and pepper to taste

Dressing:

  • 1/3 cup balsamic vinegar
  • 1 tsp yellow mustard
  • 1 clove garlic minced
  • 1 tsp date syrup
Prevent your screen from going dark

Instructions

  • Heat oven to 400°F. Whisk the dressing ingredients together in a small bowl.
  • Toss the cauliflower and mushrooms on a baking sheet covered with parchment paper or a Silpat with half of the dressing. Salt and pepper to taste.
  • Roast in oven until they start to caramelize, about 20-30 minutes, flipping halfway through.
  • Pour the other half of the dressing over your greens and serve the mushrooms and cauliflower on top.

Notes

* Recipe updated 7-19-21. Changed from maple syrup to date syrup.
Salt not included

Nutrition

Nutrition Facts
Roasted Cauliflower and Mushroom Salad
Amount per Serving
Calories
111
% Daily Value*
Fat
 
0.9
g
1
%
Saturated Fat
 
0.3
g
2
%
Sodium
 
87.8
mg
4
%
Carbohydrates
 
21.1
g
7
%
Fiber
 
4.2
g
18
%
Sugar
 
13.4
g
15
%
Protein
 
6.7
g
13
%
Vitamin C
 
101.5
mg
123
%
Calcium
 
50
mg
5
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Lisa

    May 20, 2017 at 12:47 pm

    Why are the calories and fat so high in this recipe?

    Reply
    • Diane Smith

      May 20, 2017 at 1:23 pm

      I’m not sure what happened, but the nutrition info was way off. Unless you toss the veggies with a little olive oil, the fat is very low. Thanks for bringing it to my attention!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

How to Log into the Freebie Library

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

How to Log into the Freebie Library

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking