I had an eating weekend.
What’s an eating weekend? Simply, you eat. A lot.
This weekend, my parents were in town. I took them to one of my favourite local hangouts, made cocktails and dip and we tried some new-to-me restaurants around the city. One of the highlights of their visit was a Canadiens game with my dad. He got me watching them when I was in university and its been something of a tradition in our house ever since.
Montreal is really an eating city.
When people come to town, especially when the group involves a mix of parents and siblings, etc… It’s hard to nail down an activity everyone can enjoy and that meets everyone’s budget. Eating and snacking and drinking are always the go-to things.
It’s fun for a while, but I often want to throw some true outings into the mix. Instead of hanging out in the city on Saturday, for example, we rented a car and headed off to the Eastern Townships to look at the fall colours and wander around some farms and cute, little towns. It ended up being an awesome alternative to the usual eat, drink, repeat.
If you’re local and looking for some new spots or if you plan on visiting Montreal, here are some of the things we did:
- Wood-fired pizza at Bottega in Petite-Italie. The pistachio gelato blew my mind
- Roadtrip to Magog and the Eastern Townships. The best part was stopping by the gorgeous Abbaye Saint-Benoît-du-Lac for some smoked fontina cheese, local honey and cherry preserves
- Vintage hunting at this great shop on the main street. I got some incredible deals on a bunch of little knick knacks for styling my plates
- Dinner and drinks at Else’s. It’s close to my Montreal home and it’s just so cozy, friendly, cheep and cheerful. It’s great
Whenever people come to town, I always find myself indulging in heavier meals. By the end of the weekend, I’m so ready to eat my vegetables.
I think that’s where the concept of a Meatless Monday really fits in. I don’t always do it, but it is such a great way of making vegetables an even bigger part of your meal.
I’m notorious for eating straight up chicken breast and a cucumber for supper and lunch, especially when I don’t have time to prepare weeknight meals. I love it and will probably keep eating it until I’m ancient, but a creative new cleaner-eating meal adds a little more excitement to my work week.
I fully intended on just baking this afternoon and instead, got inspired by a $1.50 head of cauliflower at my favourite produce stand. I don’t think I’ve ever actually purchased cauliflower. I think I’m a bit scared of it. The smell can be a little off-putting. But, I see so many great, clean eating recipes with cauliflower. I couldn’t pass up this deal.
It takes on the taste of whatever you season it with and it’s an awesome low-carb alternative to things like rice and pasta.
For this teriyaki recipe, I swapped out chicken for cauliflower.
The result was seriously good. I didn’t miss the meat at all!
This teriyaki sauce is a definite keeper, whatever you’re preparing. This recipe could easily be adapted for chicken or beef or tofu, whatever your tastebuds desire.
I learned a lot about cauliflower as I was preparing this dish. My best advice is to prepare the sauce in a separate pan than your cauliflower. It’s an extra step, but it keeps the breading from peeling away from the cauliflower. I learned this the hard way and lost some of my precious panko crust!
I will most definitely be adding more cauliflower to the menu.
I’d love to know more awesome cauliflower recipes – who has one to share? Comment away!
Crispy teriyaki cauliflower
- One head of cauliflower, washed and chopped into medium-sized pieces
- 1 egg
- 1/4 cup of water
- 1/3 cup of panko bread crumbs
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp garlic or onion salt (regular salt will also do)
- 2 tbsp canola oil (for cooking)
- 3 tbsp brown sugar (or honey)
- 1/4 cup of rice vinegar
- 1 tsp sesame oil
- 1/4 cup of soy sauce
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 1 tsp sriracha
- 1/3 cup of water
- 1 tsbp corn starch (mixed with 2 tbsp water)
- Sliced green onion, for garnish
- Chop your cauliflower into medium-sized pieces. Whisk egg and water together in a bowl. Mix panko and seasoning together in a bowl. Dredge the cauliflower in the egg and then the panko until fully coated.
- Heat oil in a large pan on the stove. Add the cauliflower, stirring every so often to cook evenly. Cook for about 15 minutes until the panko is browning and the cauliflower is softening. Remove from heat.
- In a separate pot on the stove, combine all of the ingredients for your teriyaki sauce – except for the corn starch. In a small glass or mixing cup, blend corn starch with a bit of water. Cook the sauce on high until it starts to bubble, turning down to low for ten minutes. Add the corn starch and water blend. Cook for another five minutes, stirring often until the sauce has thickened.
- Pour over your cauliflower and garnish with green onion.