This roasted cauliflower shiitake salad makes a flavorful side dish or hearty salad. Cauliflower and shiitake mushrooms are roasted until tender and slightly charred. Then, they’re tossed with thyme, parsley, and toasted almonds. An optional spritz of lemon juice adds a pop of brightness!
Oftentimes the simplest dishes are the best, and this recipe is no exception to that rule.
Requiring just five spring-friendly ingredients (plus s + p and two optional additions) and just 15 minutes of active kitchen preparation, this dish is the epitome of simplicity.
It’s hearty enough to be enjoyed for a light spring lunch, but I’ve been mostly enjoying it as a side dish alongside this hearty soup.
To make it, you’ll start by cutting a large head of cauliflower into small, bite size florets.
Next, stem and thinly slice one pound of shiitake mushrooms.
Since the stems are quite woody, you’ll want to slice them off with a knife. You can either discard the stems or freeze them for another use (e.g., base for mushroom broth).
Once the cauliflower and mushrooms are prepared, spread them out over a parchment-lined pan. Then, drizzle with olive oil and sprinkle generously with sea salt and freshly ground black pepper.
Roast the vegetables for about 30 minutes, or until tender and just beginning to take on a bit of golden-brown char at the edges.
You want some of the mushrooms to be a touch crisp—they’re delicious this way.
Once the vegetables are roasted, add them to a large serving bowl along with chopped fresh thyme and parsley.
If you’d like to add a bit more texture, add an optional quarter cup of toasted sliced almonds.
For a pop of brightness, add a squeeze of fresh lemon juice.
Then, give everything a good toss and serve.
I prefer this salad served warm, but it’s also delicious after chilling and will last for a few days in the refrigerator.
Roasted Cauliflower Shiitake Salad
- 1 large head cauliflower,
- 1 pound shiitake mushrooms, destemmed and thinly sliced
- 1/4 cup olive oil
- 1 teaspoon fine-grain sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/3 cup Italian parsley, stemmed and chopped
- 2 teaspoons chopped fresh thyme
- 1/4 cup toasted sliced almonds (optional)
- Squeeze of fresh lemon juice (optional)
- Preheat oven to 375F. Line a large baking pan with parchment paper.
- Add the cauliflower florets and mushrooms to the pan. Drizzle with the olive oil and sprinkle with sea salt and black pepper. Use your hands to toss to evenly coat.
- Bake for 30 to 35 minutes or until the cauliflower is tender and the mushrooms are golden brown and crisp, stirring and flipping every 10 minutes.
- Remove from oven and let cool. Once cool, transfer to a large serving bowl.
- Add the parsley, thyme, and almonds (if using), and toss to coat. If a brighter flavor is desired, spritz with fresh lemon juice and toss to coat again.
- Serve immediately.