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.