IT’S HOLIDAY SEASON AND TIME FOR FESTIVE FEASTS. SO HERE ARE A COUPLE OF SIDES THAT CAN ACCOMPANY ANY HOLIDAY MEAL.
They consist of two veggies that can frankly be boring — brussel sprouts and cauliflower. But I promise these aren’t. They are inspired by recipes that I’ve seen and simplified.
There are two recipes here, so be sure to scroll down.
HERE’S MY TAKE:
SPICY HONEY BRUSSEL SPROUTS
- 1½ pounds Brussels sprouts
- 2-4 tablespoons olive oil
- Sea salt and pepper
- 1 tablespoon sriracha (or any brand of chilli sauce)
- 3 tablespoons honey
- Juice of 1 lime
- Preheat oven to 400°F.
- Cut the sprouts in half, lengthwise (also trim off the stem, if needed).
- Place the sprouts in a roasting dish. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
- Roast the sprouts for 35-40 minutes until crisp and golden brown.
- While the sprouts are roasting, make the glaze by combining the srircha, honey and lime in a bowl.
- Remove sprouts from oven and pour the glaze over them while they’re still hot.
- Transfer to serving dish.
- 2 large heads cauliflower (cut in quarters, leaves removed)
- Sea salt
- 2 cans unsweetened coconut milk
- 2 tablespoons ground coriander
- 1 teaspoon red pepper flakes (or more if you like)
- 1 handful of coriander/cilantro leaves
- 1 cup flat-leaf parsley to garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2/3 cup extra-virgin olive oil
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
- 1. Boil a big pan of water with a generous amount of salt.
- Add the cauliflower steaks to the boiling water and cook until they are slightly tender, about 6. **DO NOT overcook. You don’t want the cauliflower to go too soft.
- Meanwhile, prepare the marinade in a big roasting dish that can hold all the cauliflower. Mix the coconut milk, coriander powder, chilli flakes, big pinch of salt and coriander/cilantro leaves.
- Drain the cauliflower and dry with a kitchen towel.
Soak the steaks in the coconut milk marinade and refrigerate for at least 2 hours or overnight if you can.
When you’re ready to cook the cauliflower, preheat the oven to 375 degrees F.
Remove the cauliflower from the fridge and allow them to come to room temperature. When the oven is ready, place the cauliflower in the oven for about 15 minutes. Then switch the oven to Broil or Grill and allow the cauliflower to brown (it only takes about 5 minutes).
While the cauliflower is roasting, prepare the vinaigrette, by whisking together olive oil, the lemon juice, mustard and vinegar in a medium bowl.When the cauliflower is done, take them out of the oven and drizzle with the vinaigrette.
Garnish with choppped parsley and serve.
I HAVE A THING ABOUT FRENCH DISCO. OR ANYTHING THAT SOUNDS LIKE IT.
So check this out by French artist Moi Je. It’s called Profite. I’ve got it on repeat these days.
Mylo is actually a Scottish DJ and producer. But his music has a French disco vibe. His 2004 album Destroy Rock and Roll has some of my fave all-time tracks. Here’s Otto’s Journey.
Here’s another Mylo track.
You can’t talk about French disco without Daft Punk. Da Funk is my fave.