Tofu Cutlets, Cheesy Cauliflower Mash and Roasted Brussels Sprouts

It's fall and the supermarket is packed with pumpkins and gourds and Brussels sprouts. I didn't discover Brussels sprouts until I was into adulthood, and I've never had a bad one! But my husband is convinced he doesn't like them, so when I brought home a gorgeous stalk of them, he was not impressed. But it's not the first time I've changed his mind about food, so I charged on ahead anyway.

I set the kids to task on mashing up the cauliflower and shredding and mixing in the cheese, they had a blast doing it. But it gets cold fast, so wait until the end to do it and keep it covered until ready to serve.

First, start the sprouts:

Brussels Sprouts

2 cups whole brussels sprouts, outer leaves peeled and discarded
salt and pepper to taste
olive oil

Preheat the oven to 375 and oil a cookie sheet. In a large bowl, mix the sprouts, salt and pepper and 2 Tbsp olive oil. Toss to coat. Cook for 45 minutes, or until browned and fragrant.

Then start the cauliflower:

Cheesy Mashed Cauliflower

1 head of cauliflower, roughly chopped
1/2 cup of shredded cheddar
1/2 cup finely chopped green onion
1/4 cup of butter

Bring a large pot of water to a boil. Boil the cauliflower for about 30 minutes, or until tender. Drain and mash with a potato masher, mixing in the cheddar, butter and green onion as you go. Keep covered until ready to serve.

Tofu Cutlets

1 package of extra firm tofu, drained and cut into 1/4 inch slices
2 eggs, beaten
1 cup of panko bread crumbs
salt and pepper
2 tsp Italian seasoning
1 tsp ranch dressing

Combine in a bowl  2 eggs and ranch dressing. In another bowl combine the breadcrumbs, salt and pepper and the Italian seasoning. Heat a few spoonfulls of oil in a large skillet. Coat the tofu with the eggs wash and then coat in the breadcrumb mixture. Cook until browned on both sides.