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