I didn’t have much time to prepare anything fancy, but somehow my simple dish made it to the “I’ve been slaving away in the kitchen” category in my husbands eyes, even though it took all of 10 minutes to prepare, if that. I searched for something interesting to make for a side dish. We are staying away from so many starches and cauliflower just has that satisfying taste that not all veggies have. I chopped up, trying to keep the “flowers” in tack, 1/2 a cauliflower, sliced about 8 nice white mushrooms that I bought from the local farmer’s stand and then added a few sliced garlic cloves. Voila, just a few drizzles of my herb infused extra virgin olive oil and a few sprinkles of my black truffle sea salt, it was ready to go into the oven. I put it at 375 for about 30 minutes covered with foil and then 5 minutes uncovered. In the meantime I grilled up my usual grilled chicken, but this time I played around with the flavors a bit, using more salt and rosemary, from my friends salt concoction she calls, Herbs de PV. She blended sea salts with natural growing herbs from Palos Verdes. I think our meal was great and it was definitely healthy.