1 Large Cauliflower

2 packages of baby Portobello mushrooms.

1 cup of red cherry tomatoes

2 garlic cloves

1 tablespoon of smoke paprika

Fresh Parsley

Bari Koroneiki EVOO

Salt and pepper to taste




Set oven at 425 degrees

Wash the mushrooms and remove all dirt, slice them in half and set aside.

Cut cauliflower in small florets bite size and set aside

Cut garlic head in thin slices


Drizzle 3 tablespoon of olive oil on cauliflower florets making sure is fully coated, add the paprika, and a teaspoon of salt and pepper.

In a baking pan cover with aluminum foil arrange the cauliflower make sure that all the florets are spread evenly, bake for 20-30 minutes until florets are golden brown, half way in turn then once.

Remove from baking sheet and set aside.

Add the cherry tomatoes to a mixing bowl and add 1 tablespoon of olive oil, salt and pepper, set aside.

Add the mushrooms to a large mixing bowl, drizzle 3 tablespoon of olive oil, salt and pepper, arrange in a large baking sheet and bake for 20 minutes at 400 degrees, half way in add the cherry tomatoes and garlic.

 Arrange in a large serving plater the roasted veggies and garnish with chopped fresh parsley.



(I love the color in this dish, how the red of the cherry tomatoes contrast the golden cauliflower and mushrooms, and garnish with the fresh parsley we complement the Christmas colors.

This dish is like a beautiful center piece at your Christmas dinner table where everybody will enjoy. )

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