New This Month

Cauliflower-and-Mushroom Roast


We like to think of this recipe as a deconstructed, healthier grilled cheese. Cauliflower stands in as the base while the bread serves as a crunchy garnish.

  • Prep:
  • Total Time:
  • Yield: Serves 4 to 6

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2016


  • 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices
  • 1/2 cup extra-virgin olive oil
  • 8 ounces shiitake mushrooms, stemmed, halved if large
  • 8 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices
  • 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 1/2 cups)
  • Kosher salt and freshly ground pepper
  • 5 ounces Gruyere or fontina (or a combination), thinly sliced


  1. Preheat oven to 450 degrees with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper.

  2. Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.

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