Last night we went to our friends' house for their annual Friendsgiving party. The celebration has grown to about 40 people and features the most amazing potluck feast you can imagine! We all sign up for dishes in advance and this year I brought a Nutty Cauliflower Pilaf using a bag of Taylor Farms Cauliflower Pearls. I thought this would be a good one to bring since it's gluten-free and we have several friends that are gluten intolerant. (Also, one of the only vegetables I can currently get Ezra to eat is cauliflower in this riced/pearl form!) I mixed the cauliflower with quinoa to give it a bit more substance, and for crunch and chew, you can mix in any nuts, seeds or dried berries you have on hand. This will be making a repeat appearance at our Thanksgiving table this Thursday.
I also made a couple quick, seasonal sides to go with it: A simple Kale Salad with baby kale, persimmons and pomegranate seeds, plus some Crispy Old Bay Brussels (see recipes below.)
Nutty Cauliflower Pilaf
16 oz (1 bag) Taylor Farms Cauliflower Pearls
1 c cooked red or white quinoa
2T olive oil
1/4 c golden raisins
1/4 c dried cherries
1/4 c shelled whole pistachios (or chop, if you prefer)
1/4 c sunflower seeds
salt and pepper to taste
In a large skillet, sauté the cauliflower pearls with the butter and olive oil over medium heat for about 10 minutes, stirring occasionally, until they are softer, translucent and just starting to brown. Mix in all other ingredients and serve warm in a bowl or on a platter. Serves 6 as a side (easily doubled or tripled for a larger group).
Kale Salad with Persimmon & Pomegranate
11 oz (1 box) Taylor Farms Organic Baby Kale
1 Fuyu persimmon (I leave the peel on)
1/3 c fresh pomegranate seeds (about a 1/2 pomegranate)
Place baby kale on a large platter and top with slices of persimmon and pomegranate seeds. Use your favorite balsamic dressing. Serves about 6.
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Crispy Old Bay Brussels
9 oz (1 bag) Taylor Farms Shaved Brussels Sprouts
Old Bay seasoning
Spread the brussels out on a baking sheet in a thin, even layer and drizzle the entire surface generously with olive oil and sprinkle with plenty of Old Bay seasoning (which adds saltiness and spiciness). Roast in the oven at 400ºF for about 20 minutes, tossing once or twice, until some bits are brown and crispy. Check it occasionally to make sure it's not burning. Serve hot. This dish is best served relatively soon after roasting, as the crispiness will reduce with time. Serves about 4 as a side.
We are hosting Thanksgiving for the first time this year– 18 people for dinner in our little cabin will be quite cozy...we are excited! Check my Instagram stories for more (@theforestfeast).
This post was done in partnership with Taylor Farms. Thank you for supporting the brands that make The Forest Feast possible.