With Thanksgiving only a few hours away, many of us may be in search of a few last minute sides to add to our menu. Traditionally, the feast is filled with loads of carbs and calories allowing us to indulge in comfort foods galore! However, with so many people embracing a healthier lifestyle, incorporating a lighter option could possibly be the best way to go. That being said, Dagmar has given us 2 tasty cauliflower recipes to choose from, whether you are opting for the leaner version or sticking with the traditional, either one will have you feeling thankful you added them to your menu!

Roasted Cauliflower with Spring Mix



½ medium sized cauliflower

1 tablespoon of freshly squeezed lemon juice

2 tablespoons of olive oil

2 tablespoons of hot sauce

1 tablespoon of Sriracha sauce

Salt & Pepper

Sesame seeds for garnish

Spring mix or arugula leaves (optional)

Preheat oven to 450°F. Drizzle a small amount of olive oil on a baking sheet. Wash the cauliflower and break into florets. In a large bowl toss the florets in oil, salt and pepper. Spread evenly onto the baking sheet and roast for about 20 minutes.

While the cauliflower is roasting, mix hot sauce, lemon juice and Sriracha sauce in a bowl. Toss the roasted florets in the sauce and plate on a bed of greens. Sprinkle with white and black sesame seeds.

Fried Cauliflower Florets



½ medium sized cauliflower

2 eggs

2 cups of white flour

2 cups of breadcrumbs

Coconut oil for frying

Salt & Pepper

Wash the cauliflower and dry it with a paper towel. Break it into small sized florets and season them with salt & pepper. Dip them in flower, whisked eggs and in breadcrumbs to create coating. Melt coconut oil in a large frying pan. When the oil is hot, fry the cauliflower for about 10 minutes, turning it from side to side frequently, so it may fry evenly. (You can also use a deep fryer).

This makes for a great appetizer as well as a side. Feel free to top with a few sliced tomatoes for some added color, and use your favorite dip to accompany this dish.

photo credit / Duke Morse Photography