I happen to go to the farmers market the week before Easter and saw the prettiest colorful brussel sprouts, cauliflower, and carrots. My first thoughts was not to make all in one meal, I mean when do you see purple brussel sprouts?!? This was a first for me. Purple cauliflower was also new to me when I first moved to the LA area, in Florida we've only ever been exposed to the usual white cauliflower, but here in LA there are many more. There is cauliflower that is orange in color, also there is romanesco which looks like cauliflower that is green with spikes... so cool and delicious! Anyways, I digress.
How to cook purple veggies for an all purple, again minus the meat, meal? This is how...
Cauliflower Horseradish Mash, grilled Buttered Rosemary Carrots, and grilled Brussel Sprouts and of course some added protein dry-rub Steak!
For mash cauliflower you basically follow the same recipe you do for mashed potatoes.
You will need:
1 Head of Cauliflower
Pot filled with water or stock
Garlic
additional ~ horseradish, onions, milk/non-dairy milk
Wash and cut the cauliflower into medium sized pieces and place in water or stock to boil until tender. Once cauliflower is tender remove and drain (if used water, if used stock drain and set aside the stock) and place in blender. First blend the cauliflower until finely chopped. Next, add liquid of choice - I normally use chicken stock, you can use milk or non-dairy milk even can use some of the liquid from boiling cauliflower. Then add in seasoning: garlic, horseradish, salt & pepper, cayenne pepper, or whatever your heart desires. Top with some chopped green onions.
That is all... super simple and delicious!
Roasted Vegetables are super simple and deliciously fresh tasting as well. For this meal I placed carrots on foil and grilled them with lemon, butter and rosemary. The brussel sprouts were grilled and drizzled with olive oil and salt & pepper. Viola!
What colorful meal can I make next?
xoxo Enjoy!
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