Roasted Cauliflower and Oyster Mushrooms with Cilantro Chutney

February 04, 2019

Recipe from Local Roots subscriber Stephanie Wright


1 cauliflower head cut into 1 1/2 inch steaks
1/2 lbs of Oyster mushrooms torn into 1/4 inch pieces
2 tablespoons of micro arugula
4 tablespoons of coconut oil
1/2 teaspoon of fennel seeds, ground
1/2 teaspoon of coriander seeds, ground
1/2 teaspoon of cumin, ground
1/4 teaspoon of peppercorn, ground
1/8 teaspoon of ground turmeric


Cilantro Chutney:
1 large bunch of cilantro, washed and roughly chopped
1 Thai green chili, seeded and chopped
1 date OR 1 teaspoon of maple syrup
1 tablespoon of peeled, grated fresh ginger
1 teaspoon of salt
1/4 cup of lime juice
1/4 cup of olive oil



  1. Preheat the oven to 400 degrees. While oven is warming, prepare your cauliflower steak by chopping off the bottom of the leaves and the stem. Then, cut your cauliflower in half before slicing each half into 1 1/2 inch steaks. Afterwards, tear apart oyster mushrooms into 1/4 inch pieces.
  2. Line two half sheet pans with parchment paper and place cut up cauliflower steaks on one pan and the oyster mushrooms on the other
  3. Mix coconut oil with ground fennel seeds, ground coriander seeds, ground cumin, ground peppercorns and ground turmeric. Once mixture is properly whisked together, take either a spoon or a pastry brush and brush the spiced oil onto the oyster mushrooms and cauliflower steaks.
  4. Once oil is applied, put the cauliflower steaks in the oven for 40 minutes and the oyster mushrooms for 30 minutes
  5. While the vegetables are roasting, prepare the cilantro chutney by placing all of the ingredients with the exception of the olive oil into a blender. Blend at medium speed, slowly drizzling in the olive oil until smooth.
  6. After taking the roasted vegetables out of the oven, begin plating by drizzling or using your pastry brush to paint the bottom of the plate with the cilantro chutney. Then, layer on the arugula micro greens, oyster mushrooms and cauliflower steak.

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