Weekend Cooking Inspiration

Weekend Cooking: Whole Roasted Cauliflower, Mushroom Clam Risotto, and Brussels Sprouts


I got the idea for this recipe from thedomesticman. I did a southwestern variation on his sauce by including more jalapenos (3) and whole roasted poblano peppers. I also included more fresh tomatoes and zesty onion. I parboiled the cauliflower in tumeric water, then I baked it in my dutch oven, uncovered on 350 for about 40 minutes. It’s a lovely side dish and a great compliment to classic southwestern entrees, or other carb/protein heavy meals.


I also made a classic risotto this weekend, chock full of clams and mushrooms. It was so creamy that I ended up not even adding in the Parmesan cheese. I simmered the rice in clam juice, fresh sauteed garlic, and vegetable stock. Right at the end I added in three cans of chopped clams and a box of white mushrooms- roughly chopped. I finished it with butter, some oregano, and basil. It was definitely restaurant quality.


Brussels sprouts were $0.99 a pound and they are a favorite of ours- so we’ll be eating them all week. I just saute them in butter until they’re crispy and brown. Occasionally I add a bit of onion powder and garlic powder.

What good eats did you make this weekend?

2 thoughts on “Weekend Cooking: Whole Roasted Cauliflower, Mushroom Clam Risotto, and Brussels Sprouts

  1. That’s a cleaver way to present cauliflower — and Brussels sprouts are my favorite. Too bad they’re about 3USD for 5 here. (sigh)

    My weekend eats were a cardio nightmare. Lunch today was healthier. I made a tart, bottom layer was garlic infused béchamel over which I sprinkled cauliflower roasted with anchovy and shallots served with drops of lemon juice. Salty, sweet, sour, bitter with a garlic accent. 🙂

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