by Julianne De Witt | Feb 2, 2023 | Sides
This creamy mashed cauliflower recipe is an easy, low carb, and delicious side dish!
You won’t miss your potatoes, trust me. We make this recipe a lot and our kids love it too. This mash is the perfect complement to your favourite stew, Sunday roast or Easter ham and it is so quick to make it can be on your table in under 30 minutes.
What you’ll need to make this recipe:
- Cauliflower – You will need one medium sized head that’s approximately 2 lbs.
- Butter – Adds a velvety richness to the mash.
- Cream and Sour Cream – In equal parts.
- Salt, pepper and garlic powder – To bring out the flavours! I like to keep things simple by using garlic powder but add fresh roasted garlic if you prefer.
Creamy Cauliflower Mash
This creamy mashed cauliflower recipe is an easy, low carb, and delicious side dish!
Servings: 4
- 1 head cauliflower
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 4 tbsp butter
- 1 1/4 tsp sea salt
- 1 tsp fresh ground pepper
- 1/2 tsp garlic powder
Prep cauliflower: remove green leaves and cut cauliflower into florets.
Place cauliflower in a steamer over a sauce pan with boiling water. Steam for 15 minutes until very tender.
Drain cauliflower and add to food processor or blender. Add cream and sour cream and blend until smooth.
Return the cauliflower mash to sauce pan, place over low heat. Add butter, salt, pepper and garlic powder. Stir to combine. Serve.
by Julianne De Witt | Feb 2, 2023 | Sides
Easy side dish alert! Asparagus tossed in olive oil and garlic and oven roasted to perfection. Topped with with fresh lemon juice and zest for additional flavour.
A couple of tips:
- Trim your asparagus by snapping off the woody ends. The ends will break off just where the asparagus starts to get tough.
- Add the asparagus to a large bowl and add the olive oil, garlic and seasonings. I find mixing the asparagus with tongs or your hands will ensure the asparagus is covered evenly with the oil and garlic.
- Line a baking sheet with foil or parchment paper. This will make clean up easier!
- Lay asparagus in a single layer to ensure even cooking.
- Bake at 425 degrees until tender. This should take about 10-15 minutes depending on the thickness of your asparagus.
Roasted Asparagus with Lemon and Garlic
The easiest of side dishes and one the whole family will love!
- 2 bunches (approx 750g) asparagus ends trimmed
- 1 1/2 tbsp olive oil
- 2 cloves garlic minced
- 1/4 tsp sea salt
- 2 pinches fresh ground pepper
- juice and zest of 1/2 lemon
Preheat oven to 425°. Line a large baking sheet with foil or parchment paper.
Add asparagus to a large bowl and top with olive oil, garlic, salt and pepper. Mix asparagus to ensure even coverage of oil and garlic.
Arrange asparagus in single layer on baking sheet. Pleace in oven.
Roast for 10-15 minutes until tender. Remove from oven, top with lemon juice and zest and serve.
by Julianne De Witt | Feb 2, 2023 | Mains
Have you tried Marry Me Chicken? This popular and easy skillet chicken recipe has been all over TikTok and if you haven’t tried it yet, you’re missing out!
So what is Marry Me Chicken, you ask? It’s tender chicken simmered in a parmesan sun-dried tomato cream sauce. It’s easy to make and so delicious they say the person you cook it for will instantly fall in love and propose!
In my version, I use boneless skinless chicken thighs and cook it stove top to cut down on cooking time. This recipe is low carb, a crowd pleaser and will be on your table in 30 minutes!
Here’s what you’ll need:
- Boneless skinless chicken thighs – seared on one side and lightly seasoned.
- Olive oil – to brown the chicken.
- Garlic – 4 big cloves.
- Chicken stock and whipping cream – forms the base of the sauce.
- Parmesan cheese – to thicken this creamy and flavorful sauce.
- Chili flakes and Italian seasoning
- Sundried tomatoes and capers
- Fresh basil leaves – for garnish.
Now let’s get cooking!
Marry Me Chicken
Boneless, skinless chicken thighs simmered in a flavourful sun-dried tomato parmesan sauce. Delicious!
Course: Main Course
Keyword: comfort food
Servings: 4
- 1 1/2 tbsp olive oil
- 10 boneless skinless chicken thighs
- 2 pinches salt
- 4 cloves garlic minced
- 3 shallots finely diced
- 1 cup chicken broth
- 2/3 cup heavy cream
- 1/3 cup sundried tomatoes chopped
- 2 tbsp capers
- 1/4 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 cup grated parmesan plus more for serving
- 2 tbsp fresh basil leaves chopped, for garnish
- fresh cracked pepper to finish
Heat oil to medium high in a large sauce pan. Season chicken thighs lightly with a couple of pinches of salt. Sear chicken in 2 batches: place 5 thighs in saucepan, skin side down and sear until lightly browned on one side. Remove thighs and set aside. Repeat with remaining thighs and set aside.
Turn seat down to medium. Add garlic and shallots to saucepan and saute until fragrant.
Add chicken stock, cream, red pepper flakes, Italian seasoning, capers, sundried tomatoes and parmesan and mix well.
Add chicken thighs to sauce and simmer until thighs reach an internal temperature of 165°, approximately 20 minutes.
Garnish with basil, fresh cracked pepper and additional grated parmesan. Serve with cauliflower mash or mashed potatoes.
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