When I first discovered how creamy and smooth cauliflower became when puréed, I knew it had much more potential than I had given it credit for in my cauliflower-hating youth. Now, I can hardly get enough. The caramelized mushrooms and Brussels sprouts in this recipe are a wining combination, and roasting brings out the earthy taste of the cauliflower even more. Serve it with French lentils or wild rice for a warm and tasty winter meal.
Ingredients:1 large head cauliflower
1 1/2 dozen Brussels sprouts
1/2 pound shiitake mushrooms
2 garlic cloves, peeled
1/4 cup fresh sage leaves (or 1 1/2 tbsp dried)
1/4 cup fresh oregano (or 1 1/2 tbsp dried)
2 tspn coarse sea salt
1/4 cup extra virgin olive oil
Preparation:- Preheat oven to 400 degrees Fahrenheit.
- Prepare cauliflower by removing and discarding outer leaves and inner stems. Cut florets into small pieces and place in a large mixing bowl. Prepare Brussels sprouts by cutting away and discarding dry ends. Halve sprouts and place in bowl with cauliflower. Remove stems from shiitake mushroom caps, slice caps into 1/4 inch strips and add to vegetables.
- With food processor running, drop in garlic cloves and process until minced. Add sage, oregano, salt, and oil and pulse briefly to chop herbs and blend ingredients. Remove from processor bowl and fold into vegetables to coat evenly. Transfer to a baking dish and roast 15 minutes. Remove from oven, toss to redistribute and prevent burning, and roast for an additional 15 - 20 minutes or until tender.
- Remove from oven and serve.
Tip: If Brussels sprouts are particularly large, you may want to cut them into quarters instead of halves.
Serves 4
Recipe courtesy of Clean Start: Inspiring You to Eat Clean and Live Well by Terry Walters
United States [
print this recipe for Herb Roasted Cauliflower with Shiitake Mushrooms ]
:.