Cauliflower-and-Mushroom Roast

Photo: Bryan Gardner
Prep Time:
25 mins
Total Time:
1 hrs
4 to 6 Serves

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.


  • 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices

  • ½ cup extra-virgin olive oil

  • 8 ounces shiitake mushrooms, stemmed, halved if large

  • 8 ounces cremini mushrooms, trimmed and cut into ¼-inch slices

  • 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1 ½ 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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