Grateful Grits

Always on the hunt for a tasty new side dish that’ll win over the whole family? Trust me, I’ve been there. It’s like navigating a culinary maze with everyone’s unique preferences, right? Well, fear not, because I stumbled upon a gem a few months back, and with a bit of tweaking, it turned into a real crowd-pleaser.

Now, let’s dive into the prep work. Grab your trusty knife and start dicing up that onion, carrots, and celery. Heat up your Dutch oven or cast-iron pan—either works, as long as it’s roomy enough for the star of the show: cauliflower. Toss those veggies in and let them sizzle until they’re soft and the onions are translucent. Then, it’s garlic time—sauté it for a minute or two. Oh, and don’t forget the golden rule of seasoning with salt and pepper along the way. Those veggies need some love to avoid tasting bland.

Once the veggie squad is looking good, it’s mushroom time. Whether you go for classic button or fancy shiitake, it’s your call. Sauté them until they release their juices and soften up, about five to ten minutes. Keep stirring to ensure even cooking.

Now, here comes the star of the dish: cauliflower. Toss it in and let it mingle with the other veggies for a few minutes—it won’t be fully tender yet, but it’s getting there. Sprinkle in some thyme, parsley, sage, and pour in the chicken broth. Let everything simmer together for about fifteen minutes, allowing those flavors to meld and develop.

Taste-test time! Adjust the seasoning with a bit more salt and pepper if needed. Then, dish it up and savor the satisfaction of a delicious, one-pan wonder. Enjoy the culinary triumph you’ve just created!

Cauliflower Hash

Ingredients:

4 Tablespoons of Unsalted Butter

1 medium chopped Onion

3 diced stalks of Celery

3 diced Carrots

2 Teaspoons of minced Garlic

2 ½ cups of chopped Cauliflower

1 cup of sliced Baby Bella Mushrooms

¼ cup of chopped Fresh Parsley

1 teaspoon of dried Thyme

1 teaspoon of dried Sage

½ cup of Chicken Broth, or Vegetable Broth

Salt and Pepper

Directions:

1. Melt the butter in a large saucepan over medium heat. Add the carrots, celery and onions, and cook until the vegetables begin to soften. Add the garlic and cook another minute or two. Seasoning with salt and pepper throughout the cooking process.
2. Add the mushrooms and sauté until softened then add the cauliflower and cook until it has softened.
3. Add the chicken broth, sage, thyme, and parsley. Stir occasionally until cauliflower begins to soften. Taste and season with salt and pepper to your liking. Cook for fifteen more minutes. Serve and enjoy.