Cauliflower Brussels Hash

Getting more and more into veggies to replace highly processed carbs.  Cauliflower and Brussels sprouts pair well to make a satisfying side.  Toss on some chopped walnuts for the next dimesion of crunch and flavor.
4 cups cauliflower, about 1 small head
12-15 Brussels Sprouts
1 Tbsp butter plus 1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 tsp red chili flakes
1/2 tsp dried dill weed

Quarter the Brussels sprouts.

Cut the cauliflower into small (3/4-inch) pieces.

Melt the butter in the olive oil in a large skillet. Add the onion and cook about 8-10 minutes, until slightly browning on the edges. Add the garlic, chili flakes and dill, and cook another 2-3 minutes.

 Turn up the heat to high and toss in the cauliflower and Brussels sprouts.

Toss together well with the onion mix. Add 1/4 cup water and allow the veggies to steam a bit while tossing together. Reduce the heat to a simmer and continue cooking the hash until the cauliflower browns up a bit. Cook slowly enough so as not to burn the sprouts or the cauliflower. Cook about 15 minutes. Salt and pepper to taste.

Cook’s Note: This is a great side dish to use if you are trying to reduce carbs. It can be a nice substitute for mashed potatoes, white rice or buttered pasta.  Tossing on walnuts (especially after being toasted in the oven for a few minutes) makes this a home run.