Cauliflower Mash, Steamed Carrots, Roasted Brussel Sprouts
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?
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SPIKED LEMONADE
- Lemonade
- Vodka
- 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!
Delicious Beverage!
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CAULIFLOWER MASH
- Cauliflower, 1 head broken down into large chunks
- Fresh Thyme, decent sized bunch
- Almond Milk, 2 C (You could substitute regular milk if desired)
- S&P
- Pecorino Romano, freshly grated
Fresh Cauliflower and Thyme
1. In a pot heat up the almond milk until it comes to a light boil. Add a sprinkle of salt and the cauliflower.
Cauli and Thyme added to Milk
2. Cover pot and continue to low boil/simmer until cauliflower is completely tender ~15 minutes.
Cooked and Drained Cauliflower
3. Remove thyme, drain cauliflower, and reserve a bit of milk. You may need it, I did not.
Mashed Cauliflower
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.
Cauliflower Mash
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ROASTED BRUSSEL SPROUTS
- Brussel Sprouts
- S&P
- Olive Oil
- Pecorino Romano
Prepped Brussel Sprouts
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.
Added to heated Olive Oil
2. Heat up some olive oil in a skillet and when hot add the brussel sprouts. Cook until they start to brown.
Roasting in Oven
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.
Seasoned with Cheese and Ready to Eat!
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STEAMED CARROTS
- Baby Carrots
- Maple Syrup, ~1 t
- Bamboo Steamer Basket, I used a mini one
Fresh Carrots Ready to Steam
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.
Steamed Carrots
3. Once carrots are steamed, in a small skillet add some maple syrup and the carrots. Mix well.
Mixed with a bit of Maple Syrup
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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.