RECIPE: Roasted Cauliflower and Cremini Mushrooms with garlic and rosemary

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This is an idea and recipe which I’ve adapted loosely from the December 2013 issue of Fine Cooking; instead of cooking the vegetables in a skillet, I opted to roast everything together and served as a side dish with our roast prime rib dinner; I will try the slow saute method next time.

Ingredients: (serves 4 to 6)

1 Tablespoon of Red Wine Vinegar, 1 Tablespoon Pure Maple syrup, 1 teaspoon freshly squeezed lemon juice (more to taste), kosher, salt, 1/4 cup extra virgin olive oil, 1 Head of cauliflower (medium), 1/2 pound of Cremini mushrooms (trimmed, halved if small, quartered if large – approximately 3 cups), 8 large cloves of garlic (peeled and halved lengthwise), 3 rosemary sprigs, 1 Tablespoon unsalted butter (optional).

Preparation:

– Pre-heat oven to 350 F, lined roasting pan with parchment paper or aluminum foil.

– Prepare the cauliflower and mushrooms; for the cauliflower, cut off the stems and leaves (discard); Cut the cauliflower into half, then slice florets and stalks into bite size, cut the florets so they have a flat side.

– Combine red wine vinegar, maple syrup and lemon juice in a small bowl, set aside.

– Toss cauliflower, mushrooms and garlic in olive oil, season with kosher salt and pepper.  Spread evenly on baking dish.

– Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown.

– Remove from oven and gently stir in vinegar mixture and butter (optional). Discard the rosemary sprigs and season to taste with more lemon juice and salt (if necessary).  Serve immediately.

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