Skip to Content
Menu

Baked Cauliflower and Mushrooms

  • Save Recipe
  • Prep 5 min
  • Total 50 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Looking for a new way to serve cauliflower? Try this yummy veggie casserole!
Updated Aug 9, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 3 cups cauliflowerets (1 pound)
  • 1 cup chopped fresh mushroom (4 ounces)
  • 1/2 cup chopped red onion
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons lemon juice
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, finely chopped
  • 1/3 cup chopped green onion

Steps

  • 1
    Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray.
  • 2
    Mix all ingredients except green onions. Spread evenly in baking dish.
  • 3
    Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cauliflower may be the smartest vegetable around. Mark Twain once referred to it as “cabbage with a college education.”
  • tip 2
    No red onion on hand? You can use a yellow onion instead, although you’ll miss out on the hint of sweetness and color that the red onion brings.

Nutrition

40 Calories, 2 g Total Fat, 2 g Protein, 5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
210 mg
Potassium
230 mg
Total Carbohydrate
5 g
Dietary Fiber
2 g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
22%
22%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">