A savoury breakfast makes a welcome change from the overload of sweet stuff often served at brunches. While it’s not necessary, a poached or fried egg on top makes this dish even more divine.
For crispier, almost hash brown-esque cauliflower, be sure to finely chop the florets. Try blending hummus with a handful of chopped basil to pump up the flavour.
Preheat oven to 475 F (250 C).
Divide cauliflower, onion, and unpeeled garlic cloves between 2 large baking sheets lined with parchment paper. Drizzle each with 2 tsp (15 mL) oil and sprinkle with salt and pepper. Roast in preheated oven, switching racks halfway, until lightly charred, 20 to 25 minutes.
Meanwhile, toss chicken, minced garlic, and fennel with 1 Tbsp (15 mL) oil, paprika, chili powder, and cinnamon. Heat large wide frying pan over medium-high heat. When hot, add chicken and stir-fry until cooked through, about 5 minutes. Remove from heat and stir in dill. For best results, work in batches so chicken browns evenly.
Remove roasted garlic cloves from baking sheet. Squeeze out and mash with flat side of knife. Stir into hummus and add enough warm water so itu2019s thin enough to drizzle.
Divide cauliflower among plates and top with chicken and fennel mixture. Sprinkle with pepitas, cranberries, and almonds. Drizzle with hummus.
This recipe is part of the The Brunch Club collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.