Spiked Lemonade, Cauliflower Mash, Brussel Sprouts, & Carrots

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?



  • 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!



  • 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



  • 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!



  • 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


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.

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