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.

Reviews Add a comment

  • robert123jacob
    9 AUG, 2017
    I am using one of the product for my favorite recipes. It has more than 1000’s of recipes, it take through step by step daily Drinks, meal plan for Morning, afternoon and Night and we can start eating paleo meals and snacks right away, easy to prepare recipes, if you looking for good tasty recipe product and keep he body fit, you can get it here >> ( )<< Most of the specialized recommended this for healthy recipes, Have a great day
  • MS112574175
    30 JAN, 2017
    I am not a cauliflower lover, but this recipe is great! I made it two days in a row for different family members. I used Gruyere and Swiss cheese. Both gave it a zing that turned up the flavors on normally bland cauliflower and mushrooms.