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.
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
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.