Here’s to a delicious and simple Saturday dinner. And one that’s good for the body! I have never made mashed cauliflower before and decided to give it a try. I was pleasantly surprised at how good it turned out. Sorry potato lovers but this is definitely tastier than mashed potatoes. I kept it simple but you could easily add garlic or whatever else you’d like to spice it up a bit! Any of these vegetables make a great side dish. And what’s a Saturday night without a little cocktail to go with dinner?
- Club Soda
- Lemon Wedges
This acai-blueberry vodka is amazing! It was on sale so I decided to give it a try, I’m glad I did. And of course you can’t go wrong with some Big B’s Organic Lemonade, a local company! I’m not much a liquor fan, but this drink is definitely one to convert me.
1. Fill a cup up with ice, add a shot of vodka, fill most of the glass up with lemonade, top with a large splash of club soda, and serve with a lemon wedge!
- Cauliflower, 1 head broken down into large chunks
- Fresh Thyme, decent sized bunch
- Almond Milk, 2 C (You could substitute regular milk if desired)
- Pecorino Romano, freshly grated
1. In a pot heat up the almond milk until it comes to a light boil. Add a sprinkle of salt and the cauliflower.
2. Cover pot and continue to low boil/simmer until cauliflower is completely tender ~15 minutes.
3. Remove thyme, drain cauliflower, and reserve a bit of milk. You may need it, I did not.
4. Blend cauliflower using a blender, food processor, or immersion (stick) blender. I used my immersion blender and it worked perfectly. Once blended season with s&p and add as much grated cheese as you’d like. I probably used about 1/3 of a cup. I grated it with my microplane, so the shreds were small and dissolved right into the dish. If needed add a bit of the reserved milk.
5. Lastly place in the oven to heat through before serving and broil for the last few minutes to brown the top.
ROASTED BRUSSEL SPROUTS
- Brussel Sprouts
- Olive Oil
- Pecorino Romano
1. Wash and prepare brussel sprouts. Slice of bottom and discard outer leaves. Next pull off a few more leaves and halve. I like to have some of the leaves separated for added texture as they get a bit crispy.
2. Heat up some olive oil in a skillet and when hot add the brussel sprouts. Cook until they start to brown.
3. Once the brussel sprouts are lightly browned place skillet in a 400° and cook until tender and completely browned.
4. Remove from the oven and season with s&p and freshly grated pecorino romano.
- Baby Carrots
- Maple Syrup, ~1 t
- Bamboo Steamer Basket, I used a mini one
1. Place carrots in mini steamer basket. In a saucepan add some water and heat to a low boil.
2. Place steamer basket in the saucepan and cook until carrots are just fork tender.
3. Once carrots are steamed, in a small skillet add some maple syrup and the carrots. Mix well.
This was really an awesome dinner. Veggies can be just as satisfying as meat if you know how to cook them!
Joshua had a little side of pasta with olive oil and S&P since he wanted a few carbs with it. I opted for just the veggies.