Warm Salad of Cauliflower, Shiitake Mushroom and Brussels Sprouts

3/4 lb. Shiitake mushrooms slicedone head cauliflower florets broken or sliced into small pieces1.5 lbs. Brussels sprouts sliced in thirds2 large shallots sliced thin½ cup extra virgin olive oil2 teaspoons sea salt1 teaspoon ground cuminZa'atar spice blend

Preheat oven to 350 degrees.

Place cauliflower in a sheet pan and sprinkle with ⅛ cup olive oil, 1 teaspoon sea salt and the cumin. Toss well to coat the cauliflower and spread out on the pan. Place in oven and cook for about 25 minutes until lightly brown.

Toss Brussels sprouts with shallots and remaining olive oil, toss well to coat. Sprinkle with 1 teaspoon sea salt, spread out on sheet pan and heat in oven for 30 minutes until nicely roasted.

Heat a skillet with ⅛ cup olive oil and sauté the mushrooms. Cook until soft and cooked through. Remove from pan and place in bowl.

Toss cooked mushrooms with cauliflower and Brussels sprouts and sprinkle with Za’atar.

Serve in a blue bowl for contrast!