This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.
1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese
Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.
Place mushrooms on an unlined baking sheet and roast for 10 minutes.
Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.
NOTE: You could also substitute Parmesan for the Gruyere.
This is a great vegetarian dish or side dish. My wonderful sister in law Brenda sent me this recipe which originally called for Farro & dried cherries. I had neither item in the pantry so I came up with my own completely different version. My husband said he would eat this every night. Which is good because we are having it as a side dish with chicken and Swiss Chard tonight.
- 2 Tsp olive oil
- 1 Sweet Onion, sliced thin
- 1 Tbs Pumpkin Balsamic Vinegar (you could substitute white wine)
- 1/4 Butternut Squash, grated (about 1 1/2 cups)
- 1 Cup Vegetable Broth
- 1/2 Cup golden raisins or cherries
- salt and pepper to taste
FOR THE QUINOA
- 1 Cup white Quinoa (I love Trader Joe’s)
- 2 Cups water
- Heat the oil in a large saucepan over medium heat.
- Add the onion and cook until golden and caramelized, about 15-20 minutes. They do not have to be caramelized I just happen to love onions done this way.
- Drizzle the onions with the balsamic vinegar and stir to mix.
- Add the grated butternut squash, dried fruit and vegetable broth.
- Bring the mixture to a boil and then simmer for about 15 minutes. It will be a bit soupy.
- In the meantime, cook the Quinoa according to the directions.
- Combine the cooke Quinoa into the butternut squash mixture and simmer until any broth is soaked up.
- Season with salt and pepper.
This is super easy and wonderful as a side dish.
- 1 large winter squash – like Kabocha – Cut into slices about an inch thick.
- 1/2 – 3/4 cup walnut pieces
- 1/4 cup Olive Oil (enough for drizzling over squash)
- 2 tablespoon (or to taste) of Pumpkin Spice Balsamic vinegar or Balsamic Vinegar
- Course Sea salt to taste
- 1/4 Cup Maple Syrup or brown sugar
Preheat oven to 350. Cut squash into slices about an inch thick. You can peel it or leave as is. The next time I think I will peel it for easier eating.
Arrange on baking sheet. Sprinkle walnuts over the squash. Drizzle with olive oil, Balsamic vinegar, sea salt and Maple syrup or Brown Sugar.
Roast until tender and caramelized, about 35-40 minutes.