Like many of you, my husband and I have tried to adjust to a “stay at home” life. We haven’t left our home unless it’s to the grocery store and even then we limit our trips to way less than before the quarantine. In fact, recently Google Maps told me about my month of travel and the actual highlight (and only place I’d been) was the grocery store. Needless to say the cooking is a little different lately. We’ve always been big on cooking or baking at home instead of going out, but lately our meals are a bit repetitive or mundane or both.
I’ve tried to buy basic foods that I can use in different ways, like cold cuts, beans, pasta, frozen vegetables, and eggs. My favorite breakfast lately is a bowl of honey nut cheerios and a banana. I was excited when our grocery store had bananas on my last visit so I bought extra to freeze for smoothies (which has been my husband’s go to breakfast lately). A popular lunch for us tends to be a turkey on sourdough bread sandwich, chips, and sliced carrots or an apple. No matter how simple or boring the meal may be, I’ve shared what I’ve been eating on Instagram. I figure maybe someone else currently experiencing reduced options will get an idea for something to try.
We have been making a lot of sourdough bread lately (and by “we” I mean my husband). In his defense, he’s been making sourdough bread since last November in an attempt to perfect and share his recipe. Since many more of you seem to be baking bread at home now, the timing to release his sourdough bread recipe last week was spot on. He’s also been sharing other helpful information about sourdough, which has resulted in some awesome posts from him lately (with more on the way). In this case, his bread baking hobby is working out great for my blog. 🙂
I haven’t been inspired to try new recipes but I think that’s changing. It felt so good to create this cauliflower and hummus meal and I’ve missed connecting with you guys here. So let’s finally jump into this recipe.
We often steam broccoli, cauliflower, or Brussels sprouts as a side dish for dinner. We made some cauliflower over the weekend (with rice and store bought chicken nuggets) but we had some leftovers. On a whim I whipped up some hummus because I have those ingredients in my pantry 365 days a year (because you never know when you’ll need to make yummy hummus). Leftover cauliflower and hummus, hey that sounds good together. Then I took whatever else I had in the fridge that I thought would taste good with both and voila I had a lunch that I absolutely loved. I even added a slice of sourdough bread because everything is better with bread.
You may not have all of theses ingredients, and if you don’t then maybe you’ll remember it for another time when you do. Or maybe you’ll improvise like I did. Use cucumbers or bell peppers instead of tomatoes. Skip the avocado. Substitute the feta with a different kind of cheese. You get the idea.
As always, but now more than ever, if you have any cooking or baking questions, please don’t hesitate to reach out to me. I’m happy to help however I can. Also, don’t forget about my recipe index where you can look for recipes that suit what you have. I hope you all stay home, safe, and healthy.
Cauliflower and Hummus Recipe
(Makes 4 servings)
- 1 head of cauliflower
- 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1 recipe of hummus or store bought
- cherry tomatoes, sliced
- crumbled feta cheese
- 1 avocado, skin and pit removed, then sliced
- lemon juice
- olive oil
- Cut the cauliflower to make small florets. There’s no right or wrong size, but make sure that all of the pieces are relatively the same size so that they cook evenly. You can also keep or discard the stems depending on your preference.
- Rinse the cauliflower with water and make sure it is clean.
- Place the prepped cauliflower pieces in a pot and add water. The amount of water will differ depending on how much cauliflower you make. Your goal is to add water until the cauliflower is about half covered in water.
- Cover the pot, place it on the stove on High heat, and bring it to a boil. Cook it until the stem parts are fork tender. Again, the timing will defer depending on how much cauliflower you make.
- Drain the cauliflower.
- Place the cauliflower in a bowl and sprinkle dried dill and salt on top.
- If you are making the hummus, then make the hummus.
- To serve, spoon some hummus on a plate. Then top it with cooked cauliflower, some sliced cherry tomatoes, some crumbled feta cheese, and a few slices of avocado.
- Squeeze some fresh lemon on top of everything.
- (Optional) Drizzle a very little bit of olive oil on top.
- Add additional salt, to taste.
Source: Tina’s Chic Corner