mashed garlic cauliflower

Garlic Mashed Cauliflower

This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.


1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen


Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Roasted Cauliflower w/ Harissa Pepper Sauce

Thanksgiving, Christmas and everyday side dish for everyone…Vegetarians and Gluten Free guests will love.

This will soon become a favorite side dish the family will love & beg you to make again. There will not be any leftovers. The Harissa will become a favorite flavor for your future inspirational recipes.

Recipe photo


2 heads of  cauliflower – cut into medium sized florets
1 jar Harissa – Tunisian sweet peppers
2 lg onions sliced
2 tbsp. coarse sea salt
1 cup olive oil
1 cup pitted Kalamata olives
2 tsp. garlic powder
¼ cup sherry
½ cup toasted pine nuts

Cauliflower crowns


Preheat Oven 425.  Total cooking time is one hour.

Cut cauliflower  into floret pieces.  Mix 3/4 c olive oil, 1 tsp salt , garlic powder. Roast approx. 15 minutes .

Meanwhile, caramelize? onions, 1 tbsp. coarse sea salt, ?1/4 cup olive oil, 1 tsp. garlic powder for approx. 10 minutes over medium heat. When well browned, add ¼ cup of sherry wine and ?saute over medium high heat for approx. 3 minutes longer. Add onions and cherry tomatoes to cauliflower that has been in the oven for 15 minutes. Continue roasting cauliflower for additional 45 minutes.

Add Harissa and olives to cauliflower. Then add the pine nuts. Let sit for at least 15 minutes allowing he flavors to absorb into the cauliflower. It is better the second day. You’re family will love it.

***Harissa at Fairway in canned olive and pepper section of store.


Brussel Sprouts Mapled Candy* gluten free

 This Thanksgiving side dish will be everyone’s favorite. Family members who aren’t a fan of vegetables will pick this as one of their favorite dishes. The sweetness of the maple syrup caramelizes the Brussel sprouts leaving them with “a sweet candy taste.”

Brussel Sprouts

Carmelized Onions

 Prepare the Brussel Sprouts

Roasting pan

2 lbs. or 100 med Brussel Sprouts

2 lg. onions diced 1/4 inch

3/4  cup olive oil

1 Tbl.  Maldon sea salt

1 Tbl. of garlic powder

Dash cayenne pepper

¼ tsp. of black pepper

1/2 c sherry or vermouth

3/4 c maple syrup

Large roasting pan

1. Clean Brussel sprouts, cut of hard stem, cut in 1/2 rinse, dry completely.

2. Season Brussel sprouts by adding ? c olive oil, 1/4 tsp. garlic powder. Dash cayenne pepper, 1/8 tsp. black pepper .

3. Roast in oven at 400 for 30 minutes.

Meanwhile as Brussel sprouts are cooking in oven:

Caramelized Onions

Add remainder 1/3 c olive oil in sauté pan adds onion and salt until browned well approx. 30 minutes. Add sweet vermouth after caramelized. Cook 2 more minutes on stove. Pour onions over Brussels sprouts and put back in oven. Cook for 20 minutes longer then add maple syrup. an hour pour 1/2 c  of maple syrup. Let cook 5 more minutes with syrup then ready to serve. Season with salt if needed. .

Day ahead  preparation solution

Roast Brussels sprouts and caramelize the onions day before dinner. Follow recipe above except combing onions and Brussel sprouts until day you are ready to serve.

1 hour before dinner combine onions and Brussel sprouts already prepared. Bake for 20 minutes at 400 degrees then finish off by adding maple syrup.

Warm Pumpkin Pudding (*gluten free)

Warm Gluten Free Pumpkin Pudding

6 dates
1 tsp Madagascar vanilla paste
2 tsp of flax meal dissolved in
10 tsp of water
1 tbsp of maple syrup
2 tbsp honey
1 1/2 tsp cinnamon (reserve 1 tsp for topping)
15 monukka raisins
3 tbsp almond flour
15 Marcona almonds (reserve for topping)

1 tsp cinnamon

In a food processor, blend the above ingredients until well combined. Then add 1 can of pumpkin puree (15oz) (not pumpkin pie filling).

Pulse until pumpkin is incorporated into mix and then evenly separate into two mini bread loaf pans or other bakings molds for one hour at 350 F.

Prior to the last 10 minutes of baking, combine cinnamon and almonds in a food processor and pulse until the almonds are crushed.  Divide in half, sprinkle and press into the top of each loaf, then replace in oven to continue baking.

pumpkin bread

Don’t under estimate how delicious this dessert can be without any processed sugars.  This can be served warm or cold.