Vegetarian Thanksgiving Sides and “Bourbon” Holiday Moctail
Roasted Thanksgiving Cauliflower
Yields 4 servings or 8 sides,
total time 1hour 45 minutes
Ingredients
1 large cauliflower head
4 Tbsp. melted butter, divided
Kosher salt
Freshly ground black pepper
4 whole cloves garlic (skin-on)
4 leaves fresh sage
4 sprigs fresh thyme
4 sprigs fresh rosemary
For the Gravy
4 Tbsp. butter
1/2 onion, finely chopped
4 oz. cremini/baby portobello mushrooms, finely chopped
1 tsp. freshly chopped sage
1 tsp. freshly chopped rosemary
1 tsp. freshly chopped thyme
3 Tbsp. all-purpose flour
2 to 4 c. low-sodium vegetable broth
Directions
Preheat oven to 450°. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower.
Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)
Make Gravy
In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring, until mushrooms are soft and golden, about 4 minutes. Add 1 or 2 cloves of the roasted garlic (skins removed), breaking up cloves with a wooden spoon. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.)
Serve cauliflower with gravy.
Cranberry Apple Quinoa Kale Salad
Yields 8 side servings- Total time 40 minutes
Ingredients
1 1/2 cups water or low-sodium vegetable broth
3/4 cup quinoa, rinsed and drained
1/2 cup dried cranberries
5 oz curly kale, roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 cup toasted pecans, roughly chopped
2 oz. crumbled feta
1 Tbsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
1 Tbsp. honey
4 Tablespoons apple cider vinegar
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper
Directions
1. In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine.
3. In a small bowl whisk the apple cider vinegar, mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
4. Pour dressing over salad and toss to combine.
Roasted Delicata Squash
Yields 8 side servings- Total Time 30 minutes
Ingredients
2 medium delicata squashes, scrubbed clean
3 tablespoons extra-virgin olive oil
1 tablespoon curry powder
Kosher salt
Freshly ground black pepper
Directions
Preheat oven to 425°. Cut ends off of squash, then cut in half lengthwise. Scoop out seeds. Cut squash into ½” half moons.
On a large baking sheet toss squash with oil and curry powder. Season with salt and pepper.
Roast until golden and soft on the inside, about 20 minutes, flipping halfway through.
Cranberry Orange Whiskey (Mock) Sour
Makes 2 Cocktails
½ cup of Cranberry Juice
½ cup of “Ritual Zero Proof Whiskey” or Bourbon of your choice
¼ cup of Simple Syrup
¼ cup Orange Juice
1 tablespoon of Fresh Lime Juice
Mix and pour over ice
Top with:
4 oz. of Ginger Beer or Sparkling Water
Garnish with Fresh Cranberries, Orange or Crystallized Ginger
