Supper Club No. 12 - 15-min Crispy Cauliflower and Brussels Sprouts

Quick, easy, delicious - and everyone is eating their veggies! What more could you ask for? 
Photo Credit: Happy Healthy Mama


  • ¼ cup coconut oil
  • 4 sprigs fresh rosemary
  • 1 lbs Cauliflower, trimmed and cut into florets
  • 1 lbs Brussels Sprouts, trimmed and quartered
  • 1 ½ tsp fish sauce
  • ½ tsp lemon juice
  • ½ tsp sea salt


  • Add coconut oil in a sauté pan over medium heat. Once the oil comes up to temperature, fry 4 sprigs of rosemary, about 3 mins. Remove from pan and drain on paper towels, set aside.
  • Add cauliflower florets and Brussels Sprout quarters into the hot coconut oil. Be careful not to crowd the pan. Fry until golden brown, about 5-7 mins. Transfer cauliflower and Brussels Sprouts on to a mixing bowl.
  • Return fried rosemary to the mixture. Add fish sauce, lemon juice and sea salt. Toss all together. Serve.

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