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These aren’t the sad cooked veggies your mom served you as a kid. Our roasted veggie recipe combines purple and yellow cauliflower heads and pairs them with butternut squash and oyster mushrooms for an undeniably delicious dish.
1 Small head purple cauliflower, stemmed and cut into 2 inch florets
1 Small head yellow cauliflower, stemmed and cut into 2 inch florets
4 Cup Butternut Squash, diced
2 Cup oyster or shiitake mushrooms, rinsed and sliced;
3 Tablespoon Olive oil
2 Teaspoon Kosher salt
freshly ground black pepper
1/4 Cup chopped flat-leaf parsley
: 450 ˚F
1 Small head purple cauliflower, stemmed and cut into 2 inch florets
1 Small head yellow cauliflower, stemmed and cut into 2 inch florets
4 Cup Butternut Squash, diced
2 Cup oyster or shiitake mushrooms, rinsed and sliced;
3 Tablespoon Olive oil
2 Teaspoon Kosher salt
As Needed freshly ground black pepper
1/4 Cup chopped flat-leaf parsley