Shredded Brussels Sprouts with Buffalo Cauliflower

With visitors arriving Thursday night, our Wednesday night supper needed to use up those ingredients that were soon to go bad. The main thing that needed to be cooked was a bag of shredded Brussels sprouts. Normally, I use this as the base for a one pan hash supper, but I already had the main course covered so I decided to throw in some other leftovers and make a nice hot side dish. My beau was wary at first but then went back for seconds so this refrigerator clean-out may soon become something I make on purpose in the future.

Start by sautéing shredded Brussels sprouts in a large pan with some olive oil and garlic powder. Once it started to wilt, I added in leftover buffalo cauliflower (from one of those steamfresh microwave bags – but you could easily use any leftover steamed cauliflower that you toss with some Franks before adding it to the pan). I chopped the cauliflower a good bit so there were no big florets – I wanted it to go allll throughout this dish. I also added frozen peas around the same time. Now just stir around until it’s all warmed through. Remove from the heat and stir in a handful of shredded cheese (I had Mexican blend leftover, cheddar would also work). Finally, top with a little ranch dressing.

Yes, there’s a little cheese and ranch in here but overall it’s pretty healthy, especially because I served it with mashed cauliflower and sauceless turkey meatballs, keeping the total meal healthy. I love when a fridge full of leftovers can turn into a delicious dish. Could scallions be a good addition? Yea, buddy. But I didn’t have any of those leftover so I didn’t use em. Maybe next time; but for now, these very few simple ingredients cane together in a dish that I was really happy with.