White Spanish Casserole con Grigio


excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2004




1/3 large head of cauliflower (separate the floret’s)

2 medium potatoes cut into stew sized chunks

6 pearl onions peeled and halved

8 medium button mushrooms halved

7 ounces canned asparagus spears (reserve the liquid)

1/3 cup Pinot Grigio (or your favorite white wine)

2 Tbls soy spread

1 tsp cumin

1/2 tsp red pepper flakes

1/4 tsp dried tarragon




Boil the potato and cauliflower for about 20 minutes uncovered until semi cooked and drain.


Place the cooked potato and cauliflower in a baking dish. Add the mushrooms, soy spread, reserved asparagus liquid, wine, red pepper flakes, cumin and tarragon. Top with the asparagus and cook uncovered on a stovetop until the liquid is reduced by half.


Cover the casserole and place in a 350º oven for 1/2 hour.


Serve with a fresh garden salad and the Pinot Grigio


Serves 2