Are you a fan of the humble cauliflower and the earthy flavor of mushrooms? Look no further! In this article, we’ll dive into 20 mouthwatering creamy cauliflower mushroom recipes that are sure to become staples in your kitchen. From comforting pasta dishes to savory stews and satisfying casseroles, these recipes showcase the versatility of cauliflower and mushrooms when combined with rich and creamy sauces.
Whether you’re a busy professional looking for quick weeknight meals or a foodie seeking inspiration for special occasions, this article has got you covered. So grab your apron, get cooking, and prepare to indulge in a world of flavors that will leave you wanting more!
Creamy Cauliflower Mushroom Soup
Warm up with this comforting and flavorful soup, perfect for a chilly evening. This creamy cauliflower mushroom soup is a delicious twist on traditional soups.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups cauliflower florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add cauliflower and mushrooms; cook until tender, about 5-7 minutes.
4. Pour in chicken broth and bring to a simmer.
5. Use an immersion blender or transfer soup to a blender; puree until smooth.
6. Stir in heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with parsley or thyme.
Cooking Time: 20-25 minutes
Roasted Garlic Cauliflower Mushroom Risotto
A creamy and savory risotto dish that combines the natural sweetness of roasted garlic, the earthiness of mushrooms, and the subtle bitterness of cauliflower.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves of garlic, peeled and roasted (see note)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast garlic cloves for 30-40 minutes, or until tender and caramelized.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add cauliflower and cook until it starts to soften, about 5 minutes.
5. Add Arborio rice and cook for 1 minute, stirring constantly.
6. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
7. Stir in roasted garlic and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Cauliflower Mushroom Alfredo Pasta
This recipe combines the flavors of sautéed cauliflower and mushrooms with a rich and creamy Alfredo sauce, served over cooked pasta. A perfect comforting dish for any occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 8 oz fettuccine pasta
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add cauliflower and cook until tender, about 5 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
4. Sprinkle flour over the vegetables and cook for 1 minute.
5. Gradually add heavy cream, whisking continuously. Bring to a simmer and cook until thickened, about 2-3 minutes.
6. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine cooked pasta, cauliflower-mushroom mixture, and Alfredo sauce. Toss until coated.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Cheesy Cauliflower Mushroom Casserole
A creamy, cheesy casserole that combines the flavors of roasted cauliflower and mushrooms with a crispy breadcrumb topping.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups of mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup of butter, melted
– 1 cup of shredded cheddar cheese
– 1/2 cup of breadcrumbs
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
Instructions:
1. Preheat oven to 375°F.
2. Toss the cauliflower and mushrooms with the melted butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, mix the shredded cheese and breadcrumbs.
4. In a 9×13 inch casserole dish, arrange the roasted vegetables in an even layer. Top with the cheese-breadcrumb mixture.
5. Bake for 15-20 minutes or until the top is golden brown.
Cooking Time: 40-45 minutes
Cauliflower Mushroom Stir-Fry with Soy Sauce
A quick and flavorful stir-fry that combines the earthy taste of mushrooms with the subtle sweetness of cauliflower, all wrapped up in a savory soy sauce sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 clove garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the cauliflower and cook for an additional 4-5 minutes, stirring occasionally, until it is tender but still crisp.
4. In a small bowl, whisk together the soy sauce and garlic.
5. Pour the soy sauce mixture over the cauliflower and mushrooms, and stir-fry for another minute to combine.
6. Season with salt and pepper to taste, then garnish with green onions if desired.
Cooking Time: 15-20 minutes
Spicy Cauliflower Mushroom Curry
This aromatic curry is a flavorful twist on traditional Indian cuisine, with the added bonus of being vegan-friendly and packed with nutrients. The perfect blend of spices, cauliflower, and mushrooms will leave you wanting more.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute, stirring constantly.
4. Add cauliflower and mushrooms; cook, stirring occasionally, until tender, about 10-12 minutes.
5. Stir in diced tomatoes and vegetable broth; bring to a simmer.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Cauliflower Mushroom and Spinach Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the flavors of cauliflower, mushrooms, and spinach with a creamy ricotta filling.
Ingredients:
– 12 jumbo pasta shells
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells al dente; set aside.
3. In a large skillet, sauté cauliflower, mushrooms, spinach, onion, and garlic in olive oil until tender. Season with salt and pepper.
4. In a separate bowl, combine ricotta cheese and Parmesan cheese.
5. Stuff each cooked pasta shell with the cauliflower-mushroom mixture and top with the ricotta-Parmesan mixture.
6. Bake for 20-25 minutes or until shells are lightly browned.
Cooking Time: 25-30 minutes
Cauliflower Mushroom Shepherd’s Pie
A twist on the classic comfort food, this recipe combines the earthy flavors of mushrooms and cauliflower with a crispy mashed potato topping.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 large potatoes, peeled and diced
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until the vegetables are tender.
3. Add the cauliflower florets to the skillet and cook for an additional 5 minutes, stirring occasionally.
4. Season with thyme, salt, and pepper to taste.
5. Transfer the vegetable mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and sprinkle with cheddar cheese (if using).
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 25-30 minutes
Cauliflower Mushroom and Bacon Gratin
Elevate your side dish game with this rich and creamy gratin, featuring tender cauliflower, savory mushrooms, and crispy bacon.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 6 slices of bacon, diced
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. Add mushrooms to the same skillet and cook until they release their moisture and start browning. Season with salt and pepper to taste.
4. In a separate bowl, combine cauliflower florets and heavy cream. Toss to coat.
5. In a 9×13-inch baking dish, create layers of cooked bacon, mushroom mixture, and cauliflower mixture. Top with Parmesan cheese.
6. Bake for 30-40 minutes or until golden brown and bubbly.
Cooking Time: 30-40 minutes
Cauliflower Mushroom Fried Rice
A flavorful and nutritious twist on traditional fried rice, this recipe combines the savory flavors of cauliflower and mushrooms with the comfort of a warm bowl of rice.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 head of cauliflower, broken into florets
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the cauliflower and mushrooms; cook until tender, about 5 minutes.
3. Push the vegetables to one side of the pan. Crack in an egg; scramble until cooked through.
4. Mix the egg with the vegetables.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula.
6. Stir-fry the rice with soy sauce, salt, and pepper for about 2 minutes, until heated through.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Cauliflower Mushroom Tacos with Avocado Crema
Transform your taco Tuesday with this flavorful and nutritious recipe, featuring roasted cauliflower, sautéed mushrooms, and a creamy avocado sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté mushrooms in a little olive oil until softened and fragrant.
4. Warm tortillas by wrapping them in foil and heating for 5 minutes.
5. Assemble tacos by placing roasted cauliflower and sautéed mushrooms on a warmed tortilla, topping with Avocado Crema.
Avocado Crema:
– 3 ripe avocados
– 1 tablespoon lime juice
– Salt to taste
Mash avocado in a bowl with lime juice and salt. Adjust seasoning as needed.
Cooking Time: 25-30 minutes
Cauliflower Mushroom and Chickpea Stew
A hearty and flavorful vegetarian stew that combines the earthy flavors of mushrooms, cauliflower, and chickpeas with aromatic spices.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Add the cauliflower, chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
Cooking Time: 30-35 minutes
Serve hot, garnished with chopped parsley if desired.
Cauliflower Mushroom Pizza Crust
Transform your pizza game with this innovative cauliflower mushroom crust! This gluten-free, low-carb alternative to traditional pizza dough is not only delicious but also packed with nutrients.
Ingredients:
– 1 head of cauliflower
– 1/2 cup grated mushrooms (such as cremini or shiitake)
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: your favorite sauce, cheese, meats, and veggies
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a microwave-safe bowl, cook the cauliflower “rice” for 4-5 minutes, stirring every 2 minutes, until it’s tender.
5. Allow the cooked cauliflower to cool slightly.
6. Mix the cooled cauliflower with grated mushrooms, Parmesan cheese, egg, and olive oil.
7. Season with salt and pepper to taste.
8. Transfer the mixture to a pizza stone or baking sheet lined with parchment paper.
9. Shape into a crust and top with your desired toppings.
10. Bake for 15-20 minutes, or until the crust is golden brown.
Cooking Time: 15-20 minutes
Cauliflower Mushroom and Leek Quiche
A savory quiche filled with the sweetness of caramelized leeks, earthiness of mushrooms, and the subtle crunch of cauliflower. Perfect for a brunch or dinner party.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 medium leeks, sliced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 small onion, finely chopped
– 3 large eggs
– 1 cup heavy cream
– 1 tsp salt
– 1/4 tsp black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the leeks and onions until caramelized.
3. Add the mushrooms and cook until tender.
4. Add the cauliflower and cook until slightly softened.
5. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
6. Pour the cooked vegetable mixture into the crust, followed by the eggs and cream.
7. Season with salt and pepper to taste.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Cauliflower Mushroom Mac and Cheese
Transform comfort food classic mac and cheese into a gourmet dish by adding the subtle sweetness of roasted cauliflower and earthy flavor of sautéed mushrooms. This creamy, cheesy pasta bake is perfect for a cozy night in.
Ingredients:
– 8 oz macaroni
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 head of cauliflower, broken into florets
– 2 tbsp unsalted butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms in butter until tender. Add cauliflower and cook for an additional 5 minutes or until slightly caramelized.
4. In a separate saucepan, whisk together flour and milk. Bring mixture to a simmer over medium heat. Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper.
5. Combine cooked macaroni, mushroom-cauliflower mixture, and cheese sauce in a baking dish. Top with additional grated cheese if desired.
6. Bake for 20-25 minutes or until the top is golden brown and the mac and cheese is heated through.
Cooking Time: 25-30 minutes
Cauliflower Mushroom and Walnut Stuffed Peppers
This recipe combines the sweetness of bell peppers with the earthiness of mushrooms, cauliflower, and walnuts, creating a unique and flavorful dish.
Ingredients:
– 4 large bell peppers, any color
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the bell peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until the skin is blistered.
3. In a large skillet, sauté the mushrooms, cauliflower, garlic, and parsley in olive oil over medium heat until the vegetables are tender.
4. Stuff each roasted bell pepper with the vegetable mixture, then top with chopped walnuts.
5. Return the peppers to the baking sheet and bake for an additional 15-20 minutes or until the filling is heated through.
Cooking Time: 45-60 minutes
Cauliflower Mushroom and Lentil Bolognese
This hearty vegetarian twist on the classic Italian dish is perfect for a comforting meal or as a nutritious option for a quick weeknight dinner. The combination of sautéed cauliflower, mushrooms, and lentils in a rich tomato sauce makes for a satisfying and flavorful experience.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup cooked lentils
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Add cauliflower and cook until it starts to soften.
5. Stir in garlic, crushed tomatoes, cooked lentils, basil, salt, and pepper.
6. Simmer for 20-25 minutes or until the sauce has thickened and the flavors have melded together.
Cooking Time: 45-50 minutes
Cauliflower Mushroom and Kale Salad
A flavorful and nutritious salad that combines the earthy flavors of cauliflower, mushrooms, and kale with a tangy dressing.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups of mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups of curly kale, stems removed and chopped
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 1/4 cup of red wine vinegar
– 2 tablespoons of honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1 tablespoon of olive oil over medium-high heat. Add mushrooms and cook for 5-7 minutes or until they release their moisture and start to brown.
4. Remove from heat and set aside.
5. Massage kale leaves with your hands to soften the leaves. Add roasted cauliflower, mushrooms, and a drizzle of red wine vinegar and honey. Toss to combine.
Cooking Time: 35-40 minutes
Cauliflower Mushroom and Sweet Potato Hash
A flavorful and nutritious twist on traditional hash, this recipe combines the earthy sweetness of sweet potatoes with the savory flavors of cauliflower and mushrooms.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add mushrooms and cook until golden brown, about 5-7 minutes.
4. Add cauliflower to the skillet and cook until slightly caramelized, stirring occasionally, about 10-12 minutes.
5. Combine roasted sweet potatoes, sautéed mushrooms and cauliflower in a large bowl. Season with salt, pepper, garlic powder, and paprika if desired.
Cooking Time: approximately 35-40 minutes
Cauliflower Mushroom and Gruyere Tart
A savory tart that combines the earthy flavors of mushrooms, cauliflower, and Gruyère cheese.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup grated Gruyère cheese
– 1 sheet puff pastry, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until tender, about 5 minutes.
3. Add the cauliflower, onion, and garlic to the skillet. Cook for an additional 5-7 minutes, or until the vegetables are tender and lightly browned.
4. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer the vegetable mixture to one half of the pastry, leaving a 1/2-inch border around the edges.
5. Sprinkle the Gruyère cheese over the vegetables. Fold the other half of the pastry over the filling and press the edges to seal.
6. Brush the top of the tart with a little water and bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in the creamy goodness of cauliflower and mushrooms! This collection of 20 mouthwatering recipes showcases the perfect pairing of these two ingredients. From comforting soups and risottos to pasta dishes, casseroles, and more, there’s something for every taste bud. Discover creative twists like cheesy casserole, spicy curry, and even tacos with avocado crema. Whether you’re a vegetarian or just looking for some inspiration, this roundup of creamy cauliflower mushroom recipes is sure to satisfy your cravings.
