I’m actually feeling pretty good about the start of this week. Sure, it’s still in the 30’s here in Chicago, but it’s supposed to be 50 and sunny this weekend. I am beyond ready to ditch my scarf and gloves for the season.
Of course, I’ve been eating like food is going out of season. All the food. Burgers, boozy brunches and oh, yeah. This:
That’s the chicken and waffles from Hash House A Go Go. (PS, follow me on Instagram! @braisetheroof)
In the interest of transparency, that was not actually my dish. I still had fried chicken, though, with eggs, mashed potatoes, bacon, tomatoes and a giant biscuit. So, uh, not exactly a light meal. Worth every button-popping bite.
Needless to say, I now have a fully stocked crisper drawer with tons of veggies to try and gorge myself on nutrients rather than butter and fried food this week. (Insert dread-inducing comment about the impending bathing suit season here)
Something that I haven’t given a lot of thought to is the whole “ricing” cauliflower trend that has been making the rounds. You all know how much I love cauliflower, and I’ve certainly used it in “non-traditional” ways (like here), but cauliflower rice. is. not. rice.
However, I got an itch to do something different with the 5,000 head of cauliflower I had bought in the span of about 4 days last week and decided to go for it. And you know, though I make no pretense about this tasting like anything other than it is (it’s a veggie, y’all. Get on board), it was a hit. Besides, you know me. I can’t leave anything well enough alone, so if I’m going to rice a veggie, you best believe that I’m going to jazz up the meal in a big way.
Spicy Tahini Veggie Bowl
1/2 head of cauliflower, roughly chopped
2 cloves garlic, minced
1 t olive oil, or oil of your choice
1 cup brussels sprouts, trimmed and quartered
1 small/medium sweet potato, diced
2 T tahini (I used Trader Joe’s tahini sauce, which has some added lemon and spices)
1-2 t Sriracha, or chili paste of your choice
1 t soy sauce
1/2 t garlic powder
salt+pepper, to taste
1. Preheat oven to 400°. Prepare a baking sheet with cooking spray and place sweet potato and brussels sprouts on it. Season with salt and pepper and roast for about 20-30 minutes until veggies are tender and beginning to turn golden brown.
2. While veggies roast, place cauliflower in a food processor and pulse several times until it resembles rice, erring on the chunky side – you don’t want it pureed. (Alternatively, you can either grate the cauliflower with a box grater or chop by hand if you don’t have a food processor)
3. Heat oil in a skillet over medium heat. Add cauliflower and saute for 4-5 minutes. Add garlic and saute for an additional 2-3 minutes, until cauliflower is tender. If it looks like the veggies are developing too much color, add a few tablespoons of water to the pan and let it cook until veggies are tender.
4. Combine tahini, Sriracha, soy sauce and garlic powder in a small bowl and mix to combine.
5. Plate cauliflower mixture and top with roasted veggies and a good drizzle of tahini sauce and serve hot.
I served mine with a runny fried egg on top (big surprise there) for some protein. You could also mix some beans in or add some chicken, or other meat to the dish to make it more substantial.
Yep, a few servings of this stuff and maybe the swelling in my fingers from all that extra food I ate this weekend will subside. I love sausages, but I do not enjoy my fingers resembling them.