Makes: 4 servings
1 cauliflower head, cut into chunks
3 Tbsp apple cider vinegar, divided
1 Tbsp honey
1 Tbsp butter
4 cups chopped mushrooms (chanterelle, button, pine, etc.)
2 Tbsp chopped fresh dill
• salt and pepper, to taste
1 Tbsp rosehip butter (or rosehip syrup or apple butter)
1 Tbsp mustard (yellow or grainy)
2 Tbsp (30 mL) grapeseed oil
Heat a large pot of boiling salted water. Cook the cauliflower until tender and then drain. Return the cauliflower to the pot and while it is still hot, add 2 Tbsp of the cider vinegar and the honey. Toss to mix. In a skillet over medium-high heat, add the butter. When it is sizzling, add the mushrooms and sauté until they begin to brown. Add the mushrooms to the cauliflower and toss to coat. Season well with dill and salt and pepper.
In a small bowl, combine the rosehip butter, remaining 1 Tbsp of cider vinegar, and mustard. Whisk until smooth, then add the oil in a slow stream while whisking until thick. To serve, arrange the salad on a platter and drizzle with the vinaigrette. Serve at room temperature or chilled.
Japanese Pork and Mushroom Gyoza
These addictive dumplings are easy to make in bulk and they store well in the freezer.
Makes: 24
Dipping sauce
1/4 cup rice vinegar
1 Tbsp soy sauce
1 Tbsp shredded fresh ginger
1 tsp hot sauce
Gyoza
1/2 lb ground pork
1/2 cup mushrooms (shiitake or button)
1 Tbsp minced fresh ginger
1/4 cup finely chopped cabbage
1 tsp salt
1 Tbsp cornstarch
1 tsp sesame oil
• gyoza wrapper dough (see below)
1 egg, beaten (or 2 Tbsp water)
1 Tbsp vegetable oil
