Braised Cauliflower with Garlic and Mushrooms

Cauliflower florets, mushrooms, minced garlic and fresh ground black pepper cooked briefly in extra-virgin olive oil and water to steam and tenderize vegetables.

Ingredients -

3 tablespoons Extra-Virgin Olive Oil, plus more for drizzling
1/2 Head Cauliflower chopped into florets
6 Large Button or Cremini Mushrooms, sliced
2 large Garlic Cloves, minced
pinch of chopped Fresh Dill
dash Fresh Ground Black Pepper
1/4 cup Cold Water
1 teaspoon Fresh Lemon Juice

Preparation:

1. Add 3 tablespoons extra virgin olive oil to large skillet and heat over medium low.

2. Add the cauliflower florets, sliced mushrooms, minced garlic, fresh dill, fresh ground black pepper and 1/4 cup water.

3. Cover skillet and cook over for 5 minutes.

4. Reduce heat to low. Cook for 5-7 minutes longer or until cauliflower is tender.

5. Remove cauliflower and mushrooms to serving dish. Sprinkle with fresh lemon juice.

Cauliflower Recipe Tip -

Mushrooms

While mushrooms can be found pickled, frozen and canned, the most commonly used method to preserve mushrooms is to dry them.

Cauliflower Recipe Tip -

Garlic Bulbs or Heads

Each head or bulb of garlic contains several garlic cloves (a half dozen to a dozen) held together by the base of the bulb and the outer skin. The bulb is usually left intact while individual cloves are peeled away from the group to be used in recipes. The bulb top will sometimes be sliced off and the bulb roasted in the oven until soft. The roasted garlic is soft and squeezed from the bulb.

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