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.
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.
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.
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
This recipe is Certified Plantricious because it meets the following guidelines.
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
Roasted Cauliflower and Mushroom Salad
Ingredients
- 1/2 head cauliflower broken into bite-sized pieces
- 8 oz mushrooms halved
- 6 cups salad greens
- salt and black pepper to taste
Dressing:
- 1/3 cup balsamic vinegar
- 1 tsp yellow mustard
- 1 clove garlic minced
- 1 tsp date syrup
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
Nutrition
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I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
Why are the calories and fat so high in this recipe?
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!