Mushroom & Roasted Cauliflower Cous Cous with Lemon & Dill

Slice:

one whole package of baby portobella mushrooms

one whole package of chef’s choice mushrooms.

Chop:

one sweet onion

one head of cauliflower

Spread the cauliflower over a rimmed baking sheet and toss lightly with olive oil. Roast in a 400 degree oven until brown and toasty

While the cauliflower is roasting, sautee mushrooms and onions together in a deep pan or dutch oven with a lid until soft and glistening. Remove half the mixture and set aside. Add:

2 chopped garlic cloves

1 cup cous cous

1 ½ cup chicken or vegetable broth

Bring to a boil, then turn off the heat, cover and let rest for 5 minutes. Before serving, grate the zest of half a lemon into the pot and add a tablespoon of chopped dill. Stir. Serve by layering the mushroom cous cous over the roasted cauliflower