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Bake    at  325°F   for 5   to  6   minutes.    Remove  from    the oven,   and uncover.

4. Combine the olive oil with the butter in a large skillet over medium heat.


5. Add the mushrooms, and sauté 5 minutes or until cooked.


6. Add the garlic, cauliflower, and ½ cup water. If the sauce is too thick,
   gradually increase the amount of water used.


7. Add the Parmesan cheese and heavy cream.


8. Cook for an additional 10 minutes. Remove from the heat, and serve.

Cauliflower Puree

SERVINGS: 2 to 3
PREPARATION TIME: 15 min.

INGREDIENTS

1   head    cauliflower

3   tablespoons butter

1   teaspoon    heavy   cream

Pinch   salt    and freshly ground  black   pepper

DIRECTIONS

1. Preheat the oven to 325°F.


2. Bake the cauliflower at 325°F for 10 minutes, or until soft.


3. Place the cauliflower in a blender, and add the butter, cream, salt, and
   pepper. Puree until smooth.


4. Serve hot.

Garlic–Cheese Stuffed Mushrooms

SERVINGS: 6

PREPARATION TIME: 40 min.

INGREDIENTS

6   small   Portobello  mushrooms

½   cup herbed  cheese, such    as  Havarti with    dill