Mouthpiece

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Mouthsgiving 2016: Bourbon Smoked Roasted Cauliflower

Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. And then we share the recipes with you! Today, we bring you a dish made by our Account Executive, Kiernan Macdonald. Welcome to Mouthsgiving 2016!

My mom and I start cooking on Thanksgiving Day by mixing up Bloody Mary’s (what else?). Our family is pretty big – 20 plus family members come to my parents’ house in Bucks County, Pennsylvania  so the Bloody’s are necessary. Sometimes we have people coming from as far as Switzerland, like my great aunt. (I’m in jeans and a sweater, she’s decked out in beautiful broaches, leather pants and heels.)

I’m the oldest cousin of eight, so I am usually playing with the kids outside or downstairs in the game room until dinner is ready. We eat around 5 p.m., and because there’s so many of us we usually spread out around the house and play musical chairs throughout dinner. We always start the meal by going around the three (makeshift) tables saying what we are thankful for. Another tradition is Grandma’s creamed onions that we all pretend to hate, but secretly love. Oh, and my brother, uncle and dad always get in trouble for watching sports instead of hanging out with the family. What else is new?

I am generally tasked with making a vegetable. Cauliflower is one of my favorites – it usually doesn’t need much – just a sprinkle of salt and pepper and some good olive oil. But seeing as Thanksgiving starts boozy, I thought why not keep going with that.

Enter: Bourbon Smoked Salt and Pepper, made by Bourbon Barrel Foods in Louisville, Kentucky. Their earthy seasonings are smoked over wood from bourbon-aged barrels and add a depth to everything from vegetables to meats to even ice cream (seriously, try it).

And don’t worry – it doesn’t taste overly boozy, it just adds a nice rich smoke that brings out the roasted cauliflower’s natural sweetness. 

Kiernan's Bourbon Smoked Roasted Cauliflower

3 heads yellow or purple cauliflower (or a mix of both!)
1 large yellow onion
Bourbon Smoked Sea Salt
Bourbon Smoked Black Pepper
Organic Extra Virgin Olive Oil

DIRECTIONS

1. Preheat oven to 375°.
2. Cut cauliflower and onion into bite-size pieces. In a large bowl, toss cauliflower florets and onion with olive oil and Bourbon Smoked Salt and Pepper to taste.
3. Spread cauliflower and onion mixture evenly on baking sheets (I used three), and roast 35-45 minutes, until brown and tender.

Total time: 45 minutes

Serves: 12

The 2016 Mouthsgiving Menu

Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels

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