Roasted Cauliflower with Mushrooms

Side dish or entree: you pick. Add some sun dried tomatoes in olive oil for a touch of sweetness or swap out the watercress for cilantro to give the curry a bit more punch. There are any number of ways to modify this dish, but frankly, it was delicious without any additional ingredients. I served this as a side dish with a filet of cod and give the pairing two thumbs up.  


From: http://thesmoothielover.com

Serves 4 (as a side dish)

Ingredients

• 2 cups cauliflower, chopped into bite sized pieces
• 1 T olive oil
• 1 t salt
• 2 cups mushrooms, chopped into bite size pieces
• 2 t olive oil
• 1/2 cup roasted cashews
• handful of watercress leaves
• 1 t curry paste 
• salt and pepper to taste

Method

Preheat the oven to 400F.  In a bowl, add the tablespoon of olive oil, salt and cauliflower, tossing until the all cauliflower is coated with the oil.  Place the cauliflower on a cookie sheet and roast until golden; about 20 minutes. While the cauliflower is roasting, heat 2 teaspoons of olive oil in a frying pan. Add the mushrooms in and toss until coated in the oil.  Saute the mushrooms for about 4 minutes and then set them aside. When the cauliflower is roasted, remove from the oven and combine it in a large bowl with the curry paste. Add the mushrooms, cashews and watercress and season the dish with salt and pepper. Serve immediately.