Broccoflower and Cremini Mushrooms with Garlic and Rosemary

I love the lime-green color and sweet, nutty flavor of Broccoflower (aka green cauliflower), but you can also use white cauliflower in this earthy and fragrant side dish. For the best browning, cut the florets so that they have a flat side.

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  1 Tbs. sherry vinegar
  
  


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  1 Tbs. pure maple syrup
  
  


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  1 tsp. fresh lemon juice; more to taste
  
  


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  1/4 cup extra-virgin olive oil
  
  


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  1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  
  


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  10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  
  


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  10 large cloves garlic, peeled and halved lengthwise
  
  


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  3 4-inch rosemary sprigs
  
  


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  Kosher salt
  
  


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  1 Tbs. unsalted butter
  
  

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.