From the photo, this looks like oven-roasted cauliflower and mushrooms coated in garlic butter/olive oil, herbs, and a golden Parmesan-style crust. The exact recipe can’t be determined from the image alone, so the quantities below are a close recreation.
Ingredients — 4 servings
Vegetables
1 large cauliflower, cut into medium florets — about 700–800 g
250 g mushrooms, halved or quartered
3–4 cloves garlic, finely minced
2 tbsp olive oil
2 tbsp butter, melted
½ tsp smoked paprika
½ tsp black pepper
¾ tsp salt
½ tsp dried thyme
½ tsp dried oregano
¼ tsp chili flakes, optional
For the golden topping
⅓ cup finely grated Parmesan — about 30–35 g
2 tbsp breadcrumbs or panko
1 tbsp olive oil
1 tbsp chopped fresh parsley
1 tsp lemon zest, optional
To finish
1 tbsp lemon juice
Extra parsley
A little Parmesan, if desired
Method
Heat the oven to 220°C / 425°F. Line a large baking tray with parchment.
Prepare the cauliflower.
Cut it into fairly large florets. Keep some flat sides because those flat surfaces will develop the deeply browned edges visible in the photograph.
Prepare the mushrooms.
Wipe clean and halve larger mushrooms. Don’t cut them too thinly—they shrink considerably during roasting.
Make the garlic butter.
Mix together:
olive oil
melted butter
minced garlic
paprika
pepper
salt
thyme
oregano
chili flakes
Coat the vegetables.
Toss cauliflower and mushrooms thoroughly with the garlic mixture.
Spread them out.
Arrange everything in one layer. Avoid overcrowding the tray; excess moisture will steam the vegetables instead of browning them.
First roast:
Roast for 20 minutes.
Turn the vegetables.
Flip the larger cauliflower pieces and mushrooms. Roast another 10–15 minutes, until the cauliflower has dark golden/brown edges and the mushrooms are caramelized.
Add the crust.
Mix Parmesan, panko and 1 tbsp olive oil. Sprinkle over the cauliflower and mushrooms.
Final roast:
Return to the oven for 5–8 minutes, or until the Parmesan topping is golden and crisp.
Finish.
Add lemon juice and plenty of chopped parsley. Taste and adjust salt and pepper.
For the color in the photo
The particularly dark golden cauliflower comes from high heat + dry vegetables + enough space on the tray. For an even deeper crust, put the tray under the broiler/grill for 1–2 minutes at the end, watching constantly.
Nutrition & “nut” information
There are no tree nuts or peanuts in the basic recipe.
However, if you’re cooking for someone with a nut allergy, check:
Parmesan/cheese packaging
breadcrumbs/panko
butter or flavored butter
spice blends
packaged mushrooms or sauces
Cross-contact during manufacturing can matter even when the recipe itself contains no nuts.
For nutrition, the biggest variables are the amount of oil, butter, Parmesan and breadcrumbs. Cauliflower and mushrooms themselves contribute relatively few calories while providing fiber and micronutrients. USDA’s FoodData Central provides food-composition data and specifically includes updated nutrient information for cauliflower and multiple mushroom varieties.
F
FoodData Central
+1
Approximate nutrition per serving
Using 4 servings, 2 tbsp olive oil, 2 tbsp butter, 30 g Parmesan and 2 tbsp panko.
Nutrient Approx.
Calories 250–300 kcal
Protein 10–12 g
Carbohydrates 18–22 g
Fiber 5–7 g
Fat 17–20 g
Saturated fat 7–9 g
Sodium 450–650 mg*
*Highly dependent on the Parmesan and added salt.
Q&A
Q: Can I make it without butter?
Yes. Replace the 2 tbsp butter with another 1½–2 tbsp olive oil.
Q: Can I make it vegan?
Yes. Use olive oil instead of butter and nutritional yeast or a vegan Parmesan alternative instead of Parmesan.
Q: Can I make it without Parmesan?
Absolutely. Increase the panko slightly and add nutritional yeast, or simply roast the vegetables without a crust.
Q: Why are my mushrooms watery?
Usually because the pan is overcrowded or the mushrooms were very wet. Give them plenty of space and roast at high heat.
Q: Can I use frozen cauliflower?
Yes, but don’t thaw it first. Roast it directly from frozen and expect to need roughly 10 extra minutes.
Q: Can I prepare it ahead?
You can cut the vegetables and mix the seasoning several hours ahead. For the best texture, roast shortly before serving.
Q: How do I store leftovers?
Refrigerate promptly in a covered container and use within about 3–4 days. USDA recommends keeping refrigerators at 40°F/4°C or below and using cooked leftovers within 3–4 days.
A
Ask USDA
+1
Q: How do I get it extra crispy?
Use a metal baking sheet, don’t overcrowd it, pat the vegetables dry, roast at 220°C/425°F, and add the Parmesan/panko only toward the end.
Q: What can I serve with it?
It works particularly well with grilled chicken, fish, steak, chickpeas, lentils, rice, quinoa, or crusty bread. For a vegetarian main, add chickpeas or white beans.
Q: Is it keto/low-carb?
The vegetable base is relatively low in carbohydrate, but the exact carbohydrate count depends on how much panko and Parmesan you use. Omit the breadcrumbs for a lower-carb version.