I never used to touch Brussels Sprouts. I always thought of them as mini cabbage fart bombs for some reason (real talk here). But when I started removing so many food groups from my diet years ago, I needed to expand my horizons a bit. So I educated myself on the heath benefits of these little veggies and was really surprised. Brussels Sprouts are packed with Vitamin C, Vitamin K, Folate, Fiber, Vitamin B6, Potassium, Manganese, Choline, Vitamin B1, Copper, and Omega-3 fatty acids. I figured, if they are so good for you, I should probably figure out a way to add them into the mix. Bacon. I have come to love Brussels Sprouts and usually eat them mixed with other veggies and roasted in the oven.
Brussels Sprouts (I use an entire bag from Costco)
4 Strips of Bacon
1 Clove Garlic
Salt & Pepper to Taste
Clean/peel your Brussels Sprouts and put them in a pot with 2-3 inches of water and set to boil. While you wait on the water to boil you can start your bacon.
In a large saucepan (big enough to hold all your Brussels Sprouts later), cook your bacon. You don't want them to overcook since they will continue to cook later with your Brussels Sprouts. I like to cook them until they are done but not yet crispy. Figure out your bacon preference and cook them less than whatever that is.
When the water starts to boil, keep an eye on the Sprouts. When they turn a bright green, remove them from heat, drain the water, and let them cool.
When your bacon is cooked, turn off the heat and remove bacon from the saucepan to a cutting board. At this stage, decide if you want to use the bacon grease to cook your Brussels Sprouts in or if you'd rather use Olive Oil. I usually pour out the grease until I have about a Tsp left and use that.
Mince your garlic clove into the saucepan with the bacon grease. Begin to cut (half, quarter, or slice) your Brussels Sprouts and add into the saucepan. Your bacon should be cooled now, so cut into small pieces and add to saucepan as well. Turn heat to med-high and add salt & pepper to taste. You can cook on high heat if you keep an eye on it and continue to mix (these can burn pretty fast).
Cook approx. 5-10 minutes or until Brussels Sprouts start to brown.
I like to add a little Raspberry Infused Balsamic Vinegar to give the teensiest bit of sweetness with the salty bacon.
I hope this helps you like Brussels Sprouts if you usually aren't interested in them. Bacon makes everything better! Enjoy!
I really have no other name for this that would work. I made this a few years ago when I wanted a replacement for mashed potatoes, so even though I don't technically 'mash' my cauliflower, 'food processor cauliflower' didn't have the same ring to it. Everything in this recipe is totally adjustable to your liking and you may want to play with the ingredients each time you make it so you find what works for you. Awesome thing about this dish? It comes together quickly and always tastes fantastic!
1 Cauliflower Head (size doesn't matter)
Parmesan Cheese (optional)
Braggs Liquid Aminos (optional)
Salt & Pepper to Taste
Cut up your Cauliflower into managable pieces and place them in a pot with about 2 inches of water and set to boil. When you can stick a knife into the cauliflower and it comes out easily, it is cooked (it is best to have this overcooked rather than undercooked).
Drain your Cauliflower very well (you don't want extra water) and add all the pieces to a food processor. Add Goat Cheese (start with 2 Tbs, you can always add more as you go. The more you add, the creamier your results). Add Garlic (Start with 1 clove, or some Garlic Powder. Like the Goat Cheese, you can add more as you go). If you want to add any extra herbs, spices, or Parmesan, do so now. Salt & Pepper to taste. Turn on your food processor and run until smooth.
Taste to see if you want to add additional ingredients to change the flavor. Empty contents into a serving bowl and enjoy!