Braised Cauliflower -killertomato

Found some lovely cauliflower at Sevananda, a vegetarian health food store here in Atlanta that has a terrific selection of just about everything. I love it! The cauliflower didn't need much encouragement so I created this simple side dish to a pork loin (I think it would be divine with short ribs, by the way):

Braised Cauliflower in Mushroom Stock with Black Pepper and Coriander

2 lbs cauliflower

1 clove garlic, slivered

2 c. mushroom stock

salt and pepper

1 tsp. coriander

olive oil

In a large frying pan, saute garlic for a minute or two then quickly sear the cauliflower over high heat, either stirring constantly or moving the pan so that the cauliflower jumps around like popcorn. You don't want it to burn, just brown it and give it a nice roasted flavor. Add salt and a generous amount of black pepper, and coriander. Add stock and cover pan, reducing heat to a low simmer and cook until the cauliflower is soft.

Mushroom stock:

1 lb. mushrooms

1 small carrot, sliced

1 small celery root, sliced

half of a small onion, or two shallots

pinch of fresh rosemary or dried thyme

In a large pot, saute carrot, celery and onion for 3-4 minutes over medium, then turn the heat to low and let the vegetables linger for 5 minutes, turning only once or twice. add mushrooms and cover with about 12 cups of water.

Simmer for two hours.

Strain liquid.