Smashed Cauliflower

a great low carb side dish!

Ingredients:

1 large head cauliflower, cut into florets
1.5 cups chicken broth
2 tablespoons butter
1 cup shredded Vermont white Cheddar cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:

1.Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.

2.Remove cauliflower from the heat, and add the butter, Cheddar cheese, and Parmesan cheese. Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

Roasted Brusselsprouts

Ingredients:

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

1.Preheat oven to 425 degrees F.
2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.Roast in the preheated oven for 15-20, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

*To prevent that bitter flavor, remove the "choke" of the brusselsprout before roasting. It is at the bottom of the sprout, on the inside. You can do this by cutting into the bottom of the sprout and carving it out, or cutting the sprouts in half and removing it, and roasting that way. Either way, very delicious!