Brown Beauty Mushroom and Cauliflower Carnitas


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Our Brown Beauty Mushroom and Cauliflower Carnitas recipe combines the rich flavors of Brown Beauty mushrooms with the wholesome goodness of cauliflower. This dish features mushrooms and cauliflower roasted with a blend of lime juice, chili flakes, garlic, and turmeric, creating a savory and satisfying meal. Perfect as a vegetarian alternative to traditional carnitas, this recipe is ideal for those looking for a healthy yet flavorful option.


  • 2 medium heads cauliflower
  • 2lbs fresh Brown Beauty mushrooms, torn
  • 4tbsp unsalted butter
  • 3/4 cup fresh lime juice
  • 1/2 tsp chile flakes
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp coarse ground black pepper
  • 3tbsp maple syrup
  • 1/4 cup fish sauce
  • 9 garlic cloves
  • 1tsp ground turmeric


  1. Without cutting the florets, carve out the center of the cauliflower. Place torn mushrooms into a dutch oven.
  2. Whisk 2 tbsp melted butter, lime juice, chile, oil, salt, pepper, maple syrup, fish sauce, 2 cloves garlic finely grated and 7 garlic cloves smashed and peeled.
  3. Spoon half the sauce over the mushrooms. Place cauliflower on top, rub with 2 tbsp room temp butter, spoon remaining sauce over the cauliflower and dust with turmericRoast for 2-2.5hrs at 300F or until the cauliflower softens
  4. Bast with juices halfway through.
  5. Coarsely chop the cauliflower, for crispy carnitas, roast cauliflower mushrooms on a sheet pan at 425F for 15-20 min.
  6. Pour remaining sauce over cauliflower and mushrooms, serve with warm tortillas and preferred accompaniments.

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Golden Oyster Crispy Taiwanese-Style Popcorn Mushrooms
Brown Beauty Mushroom and Cauliflower Carnitas
Oyster Pulled Pork

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    Pebble Creek Biologist

    Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.

    With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.

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    Brown Beauty Mushroom and Cauliflower Carnitas