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    Home » Recipes » Vegetarian » Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!

    Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 70 Comments

    roasted broccoli & cauliflower pin

    I've been bored in the vegetable department lately. We tend to gravitate towards the same frozen things over and over, especially in the winter. Frozen broccoli, frozen peas and the occasional bag of MIXED frozen veggies for a treat! Note the hint of sarcasm. I'm tired of the microwaved vegetable side dish.

    So I fired up the old oven and roasted some fresh veggies to mix it up a bit.

    I had a bag of pre-cut broccoli and cauliflower florets (I was feeling lazy), a package of white mushrooms, an onion, fresh garlic and of course olive oil. Recently, Olivari Mediterranean Olive Oil contacted me asking if I'd be willing to try their EVOO and they provided 4 free coupons for readers!

    This is when I tell you to leave a comment for your chance to win. I'll pick 4 random winners next week. If you aren't sure if Olivari is available in your area check their store locator.

    As for the veggies the husband and I devoured them! The 5 year old? Well he was as fickle as a 5 year gets. First he tried the broccoli and said he didn't like the "sauce on it" which meant the garlic was a bit overbearing. Then he tried the cauliflower and loved it. Go figure. Of course the mushrooms weren't touched but I didn't expect they would be. That's one vegetable he consistently hasn't liked. I don't blame him. It took me about 30 years to appreciate the mushroom.

    Ingredients

    • 12 oz package of fresh mixed broccoli and cauliflower florets (of course you can just buy a head of each)
    • 8 oz package of white mushrooms washed
    • 1 small onion cut into large chunks
    • 3 cloves of garlic minced or run through a press
    • 1 tablespoon olive oil
    • Kosher salt

    Instructions

    Pre-heat the oven to 425 degrees.

    Mix all ingredients in a large bowl with a pinch of kosher salt.

    Pour into a casserole dish and sprinkle with a but more salt. Roast for 30 minute tossing every 10 minutes. I added salt one more time during the cooking process after 1 of many taste tests. 🙂

    Here's little before cooking...

    and after cooking...

    I served with a version of Fast Salisbury Steak (I make it different every time) and some brown rice (we were all out of noodles.)

    Don't forget to leave a comment to be entered to win 1 of 4 free Olivari Mediterranean Olive Oil coupons!

    Update: Winners were notified on 2/7/2011

    📖 Recipe

    roasted broccoli & cauliflower featured

    Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!

    Get your daily dose of veggies with this delicious dish of roasted broccoli & cauliflower with mushrooms. A healthy and flavorful addition to any meal!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 people
    Calories 83 kcal

    Ingredients
      

    • 12 oz package of fresh mixed broccoli and cauliflower florets of course you can just buy a head of each
    • 8 oz package of white mushrooms washed
    • 1 small onion cut into large chunks
    • 3 cloves of garlic minced or run through a press
    • 1 tablespoon olive oil
    • Kosher salt

    Instructions
     

    • Pre-heat the oven to 425 degrees.
    • Mix all ingredients in a large bowl with a pinch of kosher salt.
      12 oz package of fresh mixed broccoli and cauliflower florets, 8 oz package of white mushrooms washed, 1 small onion cut into large chunks, 3 cloves of garlic minced or run through a press, 1 tablespoon olive oil, Kosher salt
    • Pour into a casserole dish and sprinkle with a but more salt. Roast for 30 minute tossing every 10 minutes. I added salt one more time during the cooking process after 1 of many taste tests.
    • I served with a version of Fast Salisbury Steak (I make it different every time) and some brown rice (we were all out of noodles.)

    Nutrition

    Calories: 83kcalCarbohydrates: 10gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 42mgPotassium: 484mgFiber: 3gSugar: 3gVitamin A: 530IUVitamin C: 79mgCalcium: 50mgIron: 1mg
    Keyword Broccoli, Cauliflower, mushroom
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Cheryl

      July 20, 2014 at 2:44 pm

      Delicious. I like to squeeze some lemon juice over it before baking. Of course Parmesan cheese is tasty if you can have cheese.

      Reply
    2. Marilyn

      January 28, 2014 at 2:43 pm

      I just found the receipe and borrowed olive oil from my neighbor!!! Would love to try your Olive Oil. Can't wait to make this receipe for tonight. thank you.

      Reply
    3. koko

      October 20, 2011 at 11:07 pm

      Can't wait to try this. Yum!

      Reply
    4. Teresa Cook

      February 12, 2011 at 10:40 am

      YAY!!! I won the olive oil!! I am making the roasted veggies with it tonight!! When I got the email that I won I was SO excited. My husband didn't understand my enthusiasm but I bet he'll appreciate what I make with it!! Thanks Roni! You are AWESOME with or without Olive Oil giveaways!! Thanks!

      Reply
    5. Julianne

      February 05, 2011 at 6:33 pm

      I love roasted veggies. Recipe looks delish.

      Reply
    6. Banana

      February 03, 2011 at 9:01 am

      I seriously have a problem with roasted veggies. I will devour them!! You name it, Broccoli, cauliflower, asparagus, shallots, baby tomatoes - - my absolute favourite are eggplant and zucchini *yummmm* . Notice how excited I get? Lol – I know it’s a little strange!! I make an entire pan as a side dish and normally end up eating a whole lot as a meal.

      Reply
    7. McKenzie

      February 02, 2011 at 12:45 am

      Somebody just linked me to this site and I'm glad I clicked, the recipes all look amazing! Definitely going to try some soon. 🙂

      Reply
    8. Erica

      February 01, 2011 at 11:05 pm

      Roni, I have no more evoo in my pantry!!! I desperately need it, specially since ww calls for healthy oils. I laughed when you said it took you 30 years to like mushrooms, same here. I should have tried them earlier, so yummy sauted with onions over steak.

      Reply
    9. Tina

      February 01, 2011 at 7:19 pm

      Thank you for posting recipes that may seem simple to others. I'm one who always burns everything, but the tossing every 10 minutes totally did the trick. My husband said he could eat this 'every night' - woo hoo. I'd love to learn how to roast eggplant if you ever give it a try.

      Reply
    10. roni

      January 31, 2011 at 3:27 pm

      "Power" was suppose to be "bowl" not sure how that happened. It's all up there now.

      Reply
    11. Jan

      January 31, 2011 at 2:58 pm

      I'm planning on trying this, but your recipe stops at 'mix all your ingredients in a large' then the next line says 'power with a pinch of kosher salt' I think some lines are missing.

      Reply
    12. roni

      January 31, 2011 at 1:47 pm

      Nicole - Surprisingly they didn't. I think tossing helped a ton. Some liquid came out but not enough to steam them to mush in a half hour.

      Reply
    13. Meghan

      January 31, 2011 at 12:30 pm

      This also works really well with brussel sprouts. My brother just about vomited on me (at 35 yrs old) when I told him that we were having roasted brussel sprouts with dinner, now he cooks them for himself!

      Reply
    14. Susan

      January 30, 2011 at 8:39 pm

      I really like roasted veggies and would love to try out the new olive oil when I cook them!

      Reply
    15. Megan

      January 30, 2011 at 8:11 pm

      I made this tonight and it was absolutely delicious! While I was tossing I added some Mrs. Dash to it for extra flavor. Yum!

      Reply
    16. Caitlin

      January 30, 2011 at 6:50 pm

      That looks so good! I love roasting veggies, but I've never roasted mushrooms.

      Reply
    17. Nicole

      January 30, 2011 at 2:08 pm

      When you pile the veggies in the pan like that, don't they come out a bit mushy and soggy?

      Reply
    18. Jenni S.

      January 29, 2011 at 10:11 pm

      Would love to try the olive oil!

      Reply
    19. Bonnie

      January 29, 2011 at 6:03 pm

      I was looking for something different to go with skinny eggplant parm. I had some precut cauliflower, broccoli, carrots and frozen mushrooms, I said what the heck !

      Wow! This was delicious! With this dish, I filled up on the veggies and ate less parm!

      Thank you! You are a friend to Weight Watchers everywhere!

      Reply
    20. Elise

      January 29, 2011 at 2:14 pm

      Those veggies look delicious and of course I'd love to win some Olive oil too!

      Reply
    21. Sue Richmond

      January 29, 2011 at 9:14 am

      In the winter I love roasted carrots, sweet potatoes and butternut squash...must be all that orange that brightens up the cloudy days here in Ohio. Of course, I always add onions and garlic with olive oil.

      Reply
    22. Josie @ Skinny Way Of Life

      January 29, 2011 at 11:24 am

      I love roasted veggies, but the only ones I can get my family to eat is a mixture of roasted sweet potatoes and carrots : / screw it, I'm giving this a try. They'll just have to deal! this looks really yummy!

      Reply
    23. Lindsey Ferguson

      January 28, 2011 at 10:33 pm

      This looks so, so good!

      Reply
    24. Bernice

      January 28, 2011 at 10:04 pm

      never heard of this brand of olive oil. I will have to see if they sell it in Canada. recipe sounds great-- am going to make it!
      Thanks
      Bernice

      Reply
    25. Julie

      January 28, 2011 at 7:32 pm

      I haven't made roasted veggies in ages but love them...can't wait to try your version. Thanks for the reminder!

      Reply
    26. Mary H

      January 28, 2011 at 7:21 pm

      Oh - I do so love roasted vegetables! Thank you for the recipe - will give it a go this weekend.

      Reply
    27. Becky

      January 28, 2011 at 4:53 pm

      Looks great! I roast veggies all the time. Been awhile... however I have never roasted broc or cauilf! I will def. have to try them. Roasted mushrooms are my fav!

      Reply
    28. Barbara

      January 28, 2011 at 4:16 pm

      I love roasted veggies. (which I do all the time)
      But I am never sure what brand of Olive oil to buy.
      I been trying a varitey of them.
      Oh question about your cookbook.
      You said it 3yrs of work does it include the new points plus or the ni which will be also helpful.
      oh try the little guy on eating raw mushroom. Thats how I started and now I love them both ways.

      Reply
    29. Laura

      January 28, 2011 at 9:13 pm

      I had a version of this dish with dinner... no onion, no cauliflower, but tons of garlic, and I added dried thyme, too. It was delicious! I'm not ashamed to say I ate an entire package of mushrooms by myself, and that's only 40 calories! Crazy. Thanks for the recipe Roni!

      Reply
    30. Mo

      January 28, 2011 at 3:15 pm

      I'd love the chance to get a money saving coupon. It looks like they have it at several local stores.

      Reply
    31. Mel

      January 28, 2011 at 2:09 pm

      darn, they don't sell it near me 🙁

      Reply
    32. Ellie

      January 28, 2011 at 6:48 pm

      This would be for my Hubby and I and 2 of our 3 kids you would think my oldest would be over the OHHH NOOOO can't eat that being he is 12 but not him .. He is the most pickiest eater EVER, But he does like broccoli so I'll put some more for him in there Ha. My 7 & 4 will eat what I put in front so I am gonna cook this for the weekend!

      Reply
    33. Haley

      January 28, 2011 at 1:23 pm

      yummm! i love roasting veggies with some olive oil! or drizzling my salad with some olive oil for a healthy salad dressing 🙂

      Reply
    34. Julie

      January 28, 2011 at 1:02 pm

      @Marla,
      It's available at teh Giant just up teh street from me. If you really wants some I could ship some to you 😉

      Reply
    35. Nive

      January 28, 2011 at 12:16 pm

      Lovely dish and a great giveaway...thank you...

      Reply
    36. Colleen

      January 28, 2011 at 12:15 pm

      Looks delicious! I love roasted cauliflower - Mike's not a fan though 🙁

      Reply
    37. Katie D.

      January 28, 2011 at 12:03 pm

      This is my favorite way to eat veggies! My kids love it too.

      Reply
    38. Marla

      January 28, 2011 at 12:02 pm

      ACK!!! No stores found in a 25 mile radius. Regardless, your dish looks delish.

      Reply
    39. Jessica

      January 28, 2011 at 12:01 pm

      Sounds great! You should try roasted potatoes, broccoli and red pepper (tossed in EVOO of course!). Delicious! And couldn't agree more... roasted veggies are such a nice change from steamed.

      Reply
    40. Sam

      January 28, 2011 at 11:35 am

      This looks so good! The husband was just asking me the other day if I knew how to roast veggies - now I can tell him I do!! ha ha ha! Thanks for the idea =)

      Reply
    41. Julie

      January 28, 2011 at 10:27 am

      Ah yes, I think Trader Joe's also have them 🙂
      thank you

      Reply
    42. Pat R

      January 28, 2011 at 10:14 am

      I almost exclusively use olive oil; I have several cake recipes that call for olive oil. Love the flavor it imparts in dishes. Sure would love a coupon for more!

      Reply
    43. roni

      January 28, 2011 at 9:29 am

      Laura - SOFT SERVE! I've been waiting for mine to ripen so I can freeze for the soft serve! https://greenlitebites.com/2011/01/20/banana-soft-serve-homemade-one-ingredient-ice-cream/

      Reply
    44. roni

      January 28, 2011 at 9:28 am

      Julie - "12 oz package of fresh mixed broccoli and cauliflower florets" They sell them in my produce department. Love them when I'm in a lazy mood.

      Reply
    45. samantha

      January 28, 2011 at 9:15 am

      i just found your site yesterday, but i subscribed and can't wait to browse through the archives and see what wonderful recipes you've got 😀

      Reply
    46. Hila

      January 28, 2011 at 9:10 am

      This looks yummy. I love roasted veggies.

      Reply
    47. Lisa

      January 28, 2011 at 9:06 am

      Oh yum! Roasted cauliflower is one of our favorite veggies at our house. Looks good!

      Reply
    48. jenn

      January 28, 2011 at 9:02 am

      I am very embarressed to day I have never been brave enough to try any kind of olive oil. i was afraid of it i suppose, sounds funny but being raised with deepfried everything in oil and crisco, i wanna try a healthier alternative but..havent crossed over yet...

      Reply
    49. Julie

      January 28, 2011 at 8:47 am

      Hi Roni ,
      Now those are fresh broccoli and cauliflower florets ( not frozen) since you say you had them in a bag, just wondering. Regardless, this looks very delicious. I'm going to the grocery store today and I’m definitely adding it to my list

      Reply
    50. Sage

      January 28, 2011 at 8:47 am

      I've tried roasted cauliflower and can't wait to roast it with the other veggies.

      Reply
    51. Teresa Cook

      January 28, 2011 at 8:28 am

      Roni, you are so great! I love all of your pictures... i like to see the food! I stocked up on frozen veggies and I'm always looking for a way to "doll" them up without going crazy with sauces etc. I have four kids and they are all good eaters but they get bored too...thanks for always giving such creative simple solutions!!

      Reply
    52. Ashley

      January 28, 2011 at 8:21 am

      Roasting is my favorite way to eat veggies, so we go through the EVOO quickly. Would love to try this brand.

      Reply
    53. CaSaundra

      January 28, 2011 at 8:19 am

      I am always looking for an opportunity to try new olive oils!

      Reply
    54. roni

      January 28, 2011 at 8:03 am

      Amy - The key to this one was tossing them around every 10 minutes. At 424 the oven is hot and the ends will start to brown in about 10-12 minutes. Set an egg timer if you have to but check in on them every 10, toss, try one and return to the oven if you want them softer.

      Reply
    55. Malika

      January 28, 2011 at 6:45 am

      I'd lovee to try this Olive oil! Thank you for the opportunity! Btw congrats on your book!

      Reply
    56. Barbara

      January 28, 2011 at 6:30 am

      I've roasted root vegetables before but never cruciferous ones. Definitely going to try this recipe. Thanks for expanding my veggie palate!

      Reply
    57. Laura

      January 28, 2011 at 9:36 am

      Totally! Forgot about that... that's great, because I really wasn't looking forward to having a loaf of banana bread lying around for me to munch on all weekend. I mean I was but I wasn't. You understand. Banana soft serve it is, and I bet the boys will LOVE it!

      Reply
    58. Laura

      January 28, 2011 at 9:27 am

      I literally just bought a pack of mushrooms and a head of broccoli at the store. The broccoli I always get, but the mushrooms I was just in the mood for (and they were on clearance for $0.89). I'll try something like this this weekend... and also looking very forward to my nearly over-the-edge banana at home... what baked good will it become? 🙂

      Reply
    59. Kira

      January 28, 2011 at 4:20 am

      Awh this looks delish! And who doesn't love a good olive oil 🙂

      Reply
    60. Sara R.

      January 28, 2011 at 1:09 am

      I love roasted vegetables. I make them at least 2 or 3 times a week.

      Thanks for the great posts.

      Reply
    61. girliefriend

      January 28, 2011 at 12:55 am

      These look delicious Roni! I'll be adding squash and carrots. Mmmm!

      Reply
    62. Amy

      January 28, 2011 at 12:42 am

      everytime i try to roast my veggies they always end up burning...any tips i dont know why im doing wrong

      Reply
    63. Karol

      January 28, 2011 at 12:16 am

      Feel free to just peel the garlic cloves and leave whole. They mellow as they roast and you will enjoy eating them whole, while picky 5-year-olds will find them easy to avoid (or even try, if he's feeling adventurous).

      I would love a free olive oil coupon. Their store locator didn't show anything within 150 miles, but they show Walmart in their sidebar, so I'm hopeful it is available at my local Walmart.

      Reply
    64. Kristen

      January 27, 2011 at 11:46 pm

      YUM YUM YUM! roasted veggies are great the next day for breakfast with some scrambled egss! Love your blog and all your great recipes!!

      Reply
    65. Caroline Calcote

      January 27, 2011 at 11:04 pm

      I'd love a coupon for free olive oil!

      Reply
    66. Sarah

      January 27, 2011 at 10:53 pm

      I love roasted broccoli!!! It's seriously my fav.

      Reply
    67. Megan

      January 27, 2011 at 10:52 pm

      This looks delicious and so easy. Can't wait to try it.

      Reply
    68. Kerry

      January 27, 2011 at 10:38 pm

      Roasted veggies are not only good the first night, but also for lunches/dinner leftovers! I'd love to try the olive oil.

      Reply
    69. Ann

      January 27, 2011 at 10:29 pm

      I'm so addicted to your site. I browse around and plan my menu so I can make my food shopping list. You're so creative!

      Reply
    70. ashley@quasichick

      January 27, 2011 at 10:51 pm

      I love olive oil!!! The veggies looks yummy!

      Reply

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