we all do it- that weekend before thanksgiving when friends gather, drink too much spiced cider, and potluck our faces off for that pre-thanksgiving thanksgiving celebration. call it Friendsgiving or Fakesgiving, we just call it delicious.
and this year was no different. the man chefs brought their extremely tasty green beans and a rendition of thomas keller’s stuffing that blew us meat eaters’ socks off (vegetarians beware: this stuffing starts with 1 lb of rendered bacon fat).
use these recipes for your own thanksgiving feast or just as side dishes for a wonderful meal. click through for recipes!
Cauliflower is such a versatile and easy ingredient. Mashed into potatoes or pureed into a soup, these hearty stalks are usually just happy to be eaten. I rarely enjoy them in their whole form, but this recipe is so easy and tasty, it would be a shame not to. These Middle-Eastern Roasted cauliflower are roasted to bring out their nutty goodness, then dressed with tahini and date syrup. The result? One of the most incredible veggie sides I’ve had to date (thanks to BB’s uncle in LA!). Try this for a non-traditional Turkey-Day side or with a quick chicken curry.
2 heads of cauliflower (I used one white and one mix of purple, green & yellow cauliflower)
3 tbs olive oil
4 tbs date syrup
4 tbs tahini
Preheat your oven to 400 degrees. Roughly chop your cauliflower into 2-inch pieces and spread them out in a baking dish. Toss in olive oil and salt & pepper, then roast for 45 minutes, until they’re golden and crispy.
When they’re out of the oven, cover the roasted florets in tahini and date syrup. Don’t have date syrup on hand? Click through for this recipe! Pop them back into the oven for a few more minutes to let all of the flavors come together. Serve warm!