Garlicky Cauliflower Buds and Baby Brussel Sprouts

I can thank a dear neighbor in Chicago for introducing me to brussel sprouts.  Each Thanksgiving, she cooked up a big dish of onions and garlic with brussel sprouts.  So, AR - this interpretation is dedicated to you!

Garlicky Cauliflower Buds and Baby Brussel Sprouts

1 pint baby brussel sprouts,julienned
1 head cauliflower
1/2 onion, finely chopped
2 cloves garlic, chopped
1 1/2 C water
1/2 t salt, adjust to taste
1 T rice oil

1. Break or chop cauliflower into tiny pieces. Rinse.
2. Place rice oil in bottom of a large sillet with a lid.  Heat.
3. Add ingredients to the skillet and stir.  Cover.  Cook on medium heat. If the water evaporates before brussel sprouts and cauliflower have steamed, add water and cover again.
4. When ingredients have cooked to a bright color, uncover and increase heat.  Check the taste at this point and adjust salt.    Cook until water evaporates and vegetables are done.

NOTE:  I like to cook the brussel sprouts and cauliflower separately to allow for a prettier presentation.