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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.
5 from 1 vote
Roasted Cauliflower Shiitake SaladThis 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!
Course Salad, Side Dish
Cuisine Gluten-Free, Grain-Free, plant-based, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 pound shiitake mushrooms, destemmed and thinly sliced
- 1/4 cup olive oil
- 1 teaspoon fine-grain sea salt, plus more to taste
- 1/3 cup Italian parsley, stemmed and chopped
- 2 teaspoons chopped fresh thyme
- 1/4 cup toasted sliced almonds (optional)