"HERBED CAULIFLOWER AND MUSHROOMS"

The cauliflower is very nutritious, and may be eaten cooked, raw or pickled. It is rich in Vit C, and has a lot more nutrients, including Vit K, Folate, fiber, Vit B6/B5 and potassium, among others.

In the past, the only way I prepared cauliflower was to either add it to chopsuey, or to steam it with carrots and broccoli as a side dish. Well, that was then. Lately I have been trying different dishes using cauliflower, and this "Herbed Cauliflower and Mushrooms" dish is my favorite so far.

If you like pizza, you will like the flavor of this dish. The Italian seasoning gives it that familiar pizza-like flavor to it.

[CHICHAY TIP: This dish is meatless, but if you want to add meat, I suggest use diced chicken. Saute it together with the onion and garlic until browned before adding the other ingredients.]

-CHICHAY

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"HERBED CAILIFLOWER AND MUSHROOMS"

What You Need:

• 1 pound cauliflower florets


• 2 teaspoons unsalted butter


• 1 small onion, chopped


• 2 stalks of celery, chopped


• 2 cups of sliced fresh mushrooms


• 1/2 cup vegetable stock or water


• 1 teaspoon Italian herb seasoning


• 1/2 cup plain breadcrumbs


• 2 tbsp grated Parmesan cheese

Prep:

-Preheat oven to 350 F.

-Combine the breadcrumbs and Parmesan cheese in a small bowl and set aside.

-Par-cook the cauliflower by blanching in boiling water for a few minutes, or by
steaming. Drain and set aside.

How To:

-Melt butter in a heavy skillet over medium heat.

-Saute onions, garlic, celery and mushrooms 4-5 minutes or until tender.

-Season with salt and pepper.

-Stir in the stock (or water) and italian seasoning.

-Simmer for another 2 minutes.

-Stir in cauliflower.

-Transfer the vegetable mixture to a lightly oiled baking dish.

-Top with breadcrumbs and parmesan cheese mixture, and bake 15 minutes.