Cauliflower, Maitake and Sundried Tomatoes
Head of cauliflower, chopped into florets
1 c crimini mushrooms, sliced
2 c maitake mushrooms, sliced
1 c shiitake mushrooms, sliced
1/2 c Sun-dried tomatoes packed in oil, oil reserved for mushrooms
2 tsp oregano
1 tsp garlic powder
salt and pepper
handful of green beans, trimmed
2 T parsley, flat leaf or curly
cooked brown basmati rice or your other favorite carrier for roasted vegetables (filet of fish, beans, quinoa, etc)
Heat oven to 375 degrees. Prep veggies. Set out 2 large baking dishes. In one toss all the mushrooms, reserved sundried tomato oil, oregano, garlic powder, 1/2 tsp sea salt, and enough olive oil to make sure mushrooms are lightly coated.
In second baking dish mix cauliflower with 1/2-1 tsp sea salt, 1/4 tsp pepper and enough olive oil to coat. Place your baking dishes on separate racks in the oven. Bake for 20 minutes.
Remove each. Pour the mushrooms, any remaining liquid, chopped sundried tomatoes and green beans in with the cauliflower. Mix to incorporate. Bake another 20 minutes.
Cauliflower should be soft but not falling apart. Stir in parsley. Adjust salt and pepper. Serve with basmati rice or your favorite host for roasted, lucious vegetables.