1 Tbsp grape seed oil
1 small onion, peeled and diced
1 parsnip, peeled and chopped
1 small turnip, peeled and chopped
5 cloves garlic, minced
1/2 tsp salt
1 medium head cauliflower
1/2 cup water
2 Tbsp chopped herbs (oregano, basil, thyme, rosemary)
1 cup chopped arugula
1 Tbsp olive oil or butter
fresh ground lemon pepper
1 cup chopped re-hydrated sun-dried tomatoes
(optional) shaved hard cheese for the top
In a large dutch oven or frying pan, heat grape seed oil, salt, and onion. Add parsnip, turnip, and garlic and cook for about 5 min (until just beginning to brown).
Chop cauliflower into large pieces and add to the pan. Add water and herbs (minus arugula). Cover and let steam for about 10 min on medium. The cauliflower should be tender, and the water almost gone.
Add olive oil or butter, arugula, sun-dried tomatoes and lemon pepper. Turn off the heat and let sit covered for about 5 min. Garnish with shaved cheese (optional) and serve.