Brown Butter + Sage Cauliflower Puree

Switch up your usual mashed potatoes with this indulgent and creamy cauliflower puree, I promise you won’t even notice your eating vegetables.


Ok, seriously guys this is a recipe that is just so yummy! With Easter coming I have been thinking about ways to lighten up what tends to be a heavy meal without losing all of the amazing flavours that are expected during the holidays. Now for me, the mashed potatoes are one of those things that if done well are the highlight of the meal, but with this Cauliflower puree you may have a new star.

Now, have you guys made brown butter before? If you haven’t you seriously need to go and make some right now!!! it’s so easy and honestly so good. The extra flavour that it adds is nutty and it will leave your guests wondering what your secret ingredient is. Another bonus, this cauliflower stands alone so if your meal doesn’t include gravy, no problem.

I also love the flavour of sage in this puree but you can use any herb that you love. Thyme or Rosemary would be super lovely and based on what you are serving for dinner it's easy to adjust to make it with complementing flavours.

I also use my food processor to make my mashed cauliflower but you can use a traditional masher, blender or mixer. The best thing is that unlike potatoes you don’t need to worry about your puree becoming overly starchy with over mixing, so go ahead and get that cauliflower silky smooth.

So this Easter switch things up and serve Cauliflower Puree, I’m sure your guests won’t even miss that mashed potatoes!


prep time 20 minutes

cook time 15 hour

total time 35 minutes

servings 4


1 large or 2 small heads of cauliflower

4 garlic cloves

10 sage leaves

4 tbsp salted butter

1/3 cup cream or milk



In a large pot place cauliflower florets and garlic cloves and cover with cold water. Bring to a boil then simmer until fork tender (approx. 10 minutes). Drain then place in a food processor and blend on high until smooth.

Finely chopped half of the sage leave and place them in a small pot with the cream or milk. Turn on low and allow to warm. In a second small pot add in butter and remaining whole sage leaves. Bring to a simmer and cook until butter becomes foamy then golden brown then carefully remove sage leaves.

To the pureed cauliflower add milk, butter and salt to taste. Blend to combined then serve immediately.


Veggie Packed Shepherds Pie

A veggie filled take on a classic shepherds pie. With the substitute of cauliflower mash rather than potatoes, it’s a guilt-free meal that feels super indulgent.


So I think everyone I know enjoys a little some comfort food from time to time right? It’s one of those things that you want on a cold night or perhaps even a tough day, but the biggest challenge with the classic comfort food is that it is often packed with all the things we often try to stay away from. That’s where my version of shepherds pie comes in! This version is filled with zucchini and topped with cauliflower, so you're getting 2-3 servings of veggies without even realizing it!

Now, if you haven’t tried cauliflower mashed potatoes you seriously need to get on the bandwagon. They are so easy to make and honestly, are just as good. Now, if you have sceptics in your house next time your making mashed potatoes sub half your potatoes with cauliflower, I guarantee they won’t even notice, and bonus, you can cook them all in the same pot and mash just like you always would. The end result is fully light potatoes with sneaky veggies mixed right in.

While you can certainly mash your cauliflower you can also throw it in the food processor and let it do all of the work for you. Simply blend with a bit of butter, milk and seasoning and you have the easiest side dish ever and you don’t need to worry about them getting overly starchy like potatoes can.

So go ahead and enjoy some comfort food tonight - maybe even have seconds!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4 - 6


1 tbsp coconut oil

1/2 white onion

2 medium zucchini

1.5 lb ground beef

2 cups beef stock

2 tbsp Worcestershire

3 tbsp tomato paste

1/2 tsp garlic salt

1 tbsp fresh rosemary

1 large head of cauliflower

2 tbsp butter

2 tbsp milk

salt + pepper


Preheat oven to 350. In a large oven-safe frying pan heat oil then add chopped onion. Cook over medium heat until onions are softened and translucent. Add in finely chopped zucchini and cook another 5 minutes.

Add the ground beef to the vegetable mixture and cook until no pink is remaining (be sure to drain excess grease as necessary).

Once meat is cooked through add in beef stock, Worcestershire, tomato paste, garlic salt and finely chopped rosemary. Stir until combined then simmer for 5 minutes or until the stock has reduced and tomato paste has thickened the mixture. Season to taste with salt + pepper.

In a large pot place cauliflower florets and cover with water. Bring to a boil then reduce heat and simmer for 10 minutes or until cauliflower is tender. Drain water then place in a food processor with butter, milk and salt + pepper. Blend on low until puree is smooth.

Scoop cauliflower mash over the meat and place frying pan in the oven and bake for 30 minutes or until top is lightly browned.


Cauliflower Steaks with Smoked Paprika

These smokey cauliflower steaks are a perfect meat alternative for your next dinner.


So last week was soooooo cold here in Calgary, and I don’t know about you but when it’s feeling like -40 outside all I want to do is stay inside. So needless to say last week was the perfect week for testing out some new recipes.

Now a few months ago I was watching Gordon Ramsey’s Master Class and he made cauliflower steaks, and ever since then, I have been dying to make them. My only problem was that while we were in California I didn’t have an oven-safe frying pan so I had to wait until I got home to my own house and not an Airbnb.

I had been planning to make cauliflower hot “wings” on the weekend but that was quickly overridden by my realization that I could finally make those cauliflower steaks I had been thinking about for so long. Now, these are not Gordon Ramsey’s, but they are my own version which has smoked paprika and dried mustard which are 2 of my favourite spices. I also served these with microgreens and I think the combination is perfect. the fresh crunch is a great addition to the smokey lemony flavour.

You also want to marinate these for a minimum of 4 hours but they also stand up to longer, so if you want to prepare the night before you have a really nice and quick dinner for a busy weeknight! So go ahead and cook up a cauliflower steak this week!!!


prep time 10 minutes + 4 hours to marinade

cook time 30 minutes

total time 40 minutes

servings 2 - 4


1 large head of cauliflower

2 tbsp oil

1/2 tsp thyme

1 tsp smoked paprika

1 1/2 tsp dry mustard

1 lemon

6 cloves of garlic

2 tbsp butter

1 tbsp corn starch

4 tbsp hot water

salt to taste


In a small bowl combine oil, thyme, paprika, dried mustard, juice of half of the lemon and 3 cloves of garlic finely chopped. Set aside.

Wash and dry your cauliflower then turn upside down and carefully cut off all of the leaves. Turn over so your stem is down the using a large knife slice your cauliflower into “steaks” 1 - 1.5 inches thick (you will get between 2-4 steaks depending on the size of your cauliflower). Save the ends of the cauliflower for another use.

In a ziplock bag place, your “steaks” then pour in your marinade. Set in the fridge for a minimum of 4 hours.

Preheat oven to 350. In a large oven-safe frying pan place butter, 3 cloves of smashed garlic and slices of your remaining 1/2 of the lemon. allow for butter to melt and garlic to become fragrant.

Carefully remove your cauliflower from your ziplock and place in the frying pan. Allow to fry for 3-4 minutes on each side or until nicely seared. Once each side is browned place frying pan in the oven and bake for 10-15 minutes or until your cauliflower is fork tender.

Remove from oven - place cauliflower on a serving tray and drain all but 1 tsp of butter from the pan. In a small bowl combine corn starch and hot water and stir to remove any lumps. Add your corn starch mixture to the frying pan and stir well being sure to scrape the bottom of the pan. Season with salt to taste. Pour thickened pan drippings over your cauliflower or on the side.


Cauliflower Lettuce Wraps

Crispy and sweet cauliflower lettuce wraps. My take on Cactus Club’s Chicken Lettuce Wraps!


Have you guys ever had Cactus Club’s lettuce wraps? They are seriously THE BEST! I have been making a chicken version of these wraps for a while but since it’s January and I have decided to eat less meat this year I figured I should try a vegetarian version.

I love the fact that you can make so many things vegetarian so easily and cauliflower is one of the best options when you're subbing out chicken. I’m still trying to perfect my cauliflower wings, so maybe this month will be when I finally get them just right!

Now cactus club serves their lettuce wraps with a spicy mayo which is super easy to make if you want to, but I think that they are just as tasty without and you save the extra calories. If you do want to make your own sauce just mix some sriracha into mayo, squeeze a little lime juice and your good to go - seriously it’s that easy!

So now if you're like me and you want to cut back on your meat intake this is a great way to start, I guarantee you won’t even miss the meat!


prep time 30 minutes

cook time 25 minutes

total time 55 minutes

servings 4


1 1/4 cup panko bread crumbs

1 tsp sesame oil

3 cups cauliflower

1 egg

3 tsp mayo

salt + pepper

2 tbsp sesame seeds

1/4 cup peanuts

3 green onions

1 cup chow mein noodles

1/2 cup sweet chilli sauce

2 tbsp soya sauce

1 head of iceberg or butter lettuce


Preheat oven to 425. Cut cauliflower into bite-sized pieces and set aside. In a frying pan add panko and sesame oil and stir until well combined. Toss continuously over medium heat until panko is browned - approximately 3-4 minutes.

In a small bowl combine egg, mayo and salt + pepper, stir until well combined. Pour toasted panko in a second small bowl. Take each piece of cauliflower and dip in egg and mayo mixture then coat with panko. Place on a parchment lined baking pan and continue until all cauliflower is coated. Bake 15 minutes, flip, then bake another 10 minutes or until crispy.

While cauliflower is baking combine sesame seeds, peanuts, chopped green onions + chow mien noodles. Once cauliflower is crispy add to the bowl along with soya sauce and sweet chilli sauce and gently toss until everything is well coated. Serve immediately with lettuce cups.