1. Cut up a head of cauliflower and an equal amount of brussels sprouts (cut these in half); toss with olive oil and salt; spread in a cookie sheet and bake for 20-25 min at 450 degrees. (at this point I start cooking the rice, too - just according to the package instructions)
2. Melt butter and olive oil together in a pan and sautee sliced mushrooms until browned; transfer to a bowl.
3. In the same pan, melt more butter/olive oil and sautee one large sliced shallot (or small onion, if you want to be less 'gourmet') until soft and browned. Add 1/4-1/2 c dry white wine (Sauvignon Blanc, etc) and cook until volume is reduced by about half. Add mushrooms back to the pan with 1 c heavy cream. Salt and pepper to taste.
4. Add roasted vegetables to creamy mushroom mixture and stir several times to coat them. Serve creamy veggies over rice and enjoy!
I like this recipe because it is a very hearty vegetarian meal and it made me love brussels sprouts (they are so high in protein and fiber). You can also serve over couscous or other grain, or mix the grains with rice for added texture.
