Brussel Sprout, Cauliflower & Mushroom Hash

 

Can I let you in on a little secret? I’m a little bit obsessed with brussel sprouts. These little cabbage-like balls of goodness are so tasty and so surprisingly versatile. As soon as brussel sprouts are in season, I pounce. Brussel sprouts tend to appear at the local markets sometime in November and I totally dance a little jig when I see that bucket at my favorite market stand for the first time in the seaons. And sometimes, during the fall and winter holidays, I get all silly and buy them on the stalk. Because I am fancy like that. But really, on most days, I toss them with olive oil, garlic, salt and pepper and just let them roast. But not this time. I went all out with my brussel sprouts.

A lunch with my mom this past fall inspired this dish. We went to this funky pub near her hotel where I had a simple brussel sprout hash with eggs and creme fraiche. The lunch was a perfect treat, and its’ simplicity made me really happy. I knew I had to create a dinner inspired by this dish. I knew that cauliflower would work well with brussel sprouts. And well, mushrooms, because mushrooms. I always add mushrooms to everything. Or so it seems.

I started by caramelizing some diced onion and garlic while I shredded up the brussel sprouts. I like buying my brussel sprouts whole and chopping myself, but I wouldn’t hold it against you if you picked up a bag of already shredded brussel sprouts over at Trader Joe’s.

Once the onions were done, I added the shredded sprouts to my cast iron skillet. I let those cook a bit while I chopped up my cauliflower. If you wanted a shortcut here, you could also use a bag of that riced cauliflower. I quickly chopped half a head of cauliflower – stalks and crowns. I added that to the pan and let that cook a few minutes before adding in the chopped mushrooms. I continued to let it cook in the skillet for another 7-10 minutes or so, stirring every so often.

I served this brussel sprout hash over some baby spinach and then topped it with a gloriously fried egg. You can also go for a poached egg, if fried isn’t your style. If you’re vegan or just not in the mood for an egg, you can certainly leave it out. It’s all good. This was dinner in our house, but I could totally see this being served again as breakfast, brunch or lunch as well.

Enjoy!

Brussel Sprout, Cauliflower & Mushroom Hash
 
Author:

Ingredients
  • 1 tbsp. olive oil or butter
  • 1 onion, dice
  • 1 clove garlic, minced
  • 1 tbsp. olive oil or butter (additional)
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 1.5 pounds of brussel sprouts, washed and trimmed
  • 4 cups chopped or riced cauliflower
  • 8 oz. cremini or baby bella mushrooms, diced
  • Additional salt and pepper to taste
  • Eggs (optional)
  • Butter for frying the eggs

Instructions
  1. Heat up the oil or butter in a large, deep skillet. I like using my cast iron pan for this.
  2. Turn the heat down to medium-low and add in the onion and garlic let it soften and caramelize.
  3. While the onion cooks, shred the brussel sprouts by halving and slicing thinly.
  4. Add the salt and pepper to the onions.
  5. After about 7 minutes, add in the brussel sprouts. Stir a bit and turn the heat to medium.
  6. Let the brussel sprouts cook down for 3-5 minutes and then stir in the cauliflower and chopped mushrooms.
  7. Mix everything well and let the mixture cook for about 10 minutes.
  8. Taste and adjust seasoning.
  9. Fry up some eggs, sunny side up if you like.
  10. Serve the hash with some fried eggs or salad, or even with some meat – if that’s your speed.
  11. Enjoy!

 

 

Meatless Monday: Cumin and Cardamom Spiced Cauliflower Soup with Homemade Croutons

My daughter’s recent vegetarianism has been a welcome treat for me. Aside from the whole 2 to 1 mentality of the vegetarian to meat-eater split, food prep has been easier in other ways. My picky 10-yr-old is suddenly willing to try more foods. After explaining to her that being a vegetarian didn’t meat that she could eat endless bowls of mac & cheese, she finally began to understand. We discussed the virtues of eating healthy proteins and good veggies with our meals; she has really dived in to a better, rounded diet.

Just a few short weeks in to what my husband hopes is a passing phase, my daughter is willing to eat an increased variety of vegetables as well as beans and fake meats for her protein. This is a kid who in the past would have the same yogurt every single day for lunch. This is a success. 
I asked her to help with our meal planning. She suggested soup for dinner. Soup. Soup, really??! On such a hot day? My husband thought it would be a good idea. I am always impressed by people who can eat and cook hot things throughout the summer. Regardless, I made them happy. I set out to make some soup for dinner as well as some croutons to go along with. 

Cumin and Cardamom Spiced Cauliflower Soup
Ingredients:

7-10 cardamom pods – crack them a little
1 tbsp. cumin seeds
1 tbsp. olive oil
1 onion, chopped
6 cloves garlic
1 tbsp. ginger, chopped
3 tsp. cumin powder
1 head cauliflower, broken up
2 carrots, chopped
2 stalks celery, chopped
6 cups vegetable broth
salt
pepper
1 tsp. cayenne pepper
Directions:
Heat up your soup pot
Add the cardamom pods and the cumin seeds to the pot. Toast them for a minute or two. They will start to get fragrant.
Add the oil to the pot.
Add in the onion, garlic and ginger. Cook for 3 minutes to let them soften. 
Add in the cumin and the chopped cauliflower. Stir up and let the cauliflower toast a bit in the oil. 
Add in the carrots and celery and cook for a few minutes.
Cover with the vegetable broth. Bring the broth to a boil. Turn the heat down to medium and cover with a lid. 
Cook for about an hour.
After an hour, the mixture should be soft. Puree the soup with an immersion blender.
Serve and enjoy!

Cardamom and Cumin Spiced Cauliflower Soup
Homemade Croutons
Ingredients:
2-3 cups of cubed crusty bread (I used some focaccia)
olive oil
salt (to taste)
Directions:
Preheat oven to 400.
Lay out the cubed bread on a baking sheet.
Toss with olive oil and some sea salt.
Toast in oven for about 7-8 minutes. 
croutons 002


Cool and store in airtight container.

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