Cauliflower Rice Gratin with Kale and Leeks
This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!
Some days you need a good date night! I think that’s what was on both Dave and my brains as we walked to the grocery store last Saturday evening – we had been busy with social engagements, traveling to see old friends and just life, and it was time to return to our favorite activity: cooking a nice meal together.
We have always loved making dinner, even from the early days of our relationship (which is TEN years old now!) We’ve been cooking together at least since I moved out to Boulder to follow Dave after I graduated from Mizzou a year later than Dave.
I suspect we have upped our cooking game since then, but we’ve always loved using adventurous recipes, fresh ingredients and using that time as quality time. We have been married for almost seven years now, and it’s still so much fun being married to my best friend, talking about our days and goals, listening to podcasts and sharing a great bottle of wine or pair of cocktails.
This time, I made an asparagus risotto and Dave made some *amazing* salmon cakes – I seriously wish I had more of these around so I could eat them all the time. Last night, while Dave was traveling for work, I ate the rest of the risotto for dinner…. it wasn’t quite as fun without the cute husband, tasty salmon cakes and bottle of rosé, but it made me really happy nonetheless.
This didn’t actually take us too long to make – if you’ve shopped ahead of time, you could make it on a weeknight, but it’s best suited to a weekend where you can enjoy a leisurely bottle of wine and some great conversation. You could probably use canned salmon if you wanted, but we did not in this case.
I think I see a lot more seafood cakes in our future. These just turned out so well – they’re delicious little protein bombs! I just need to decide what kind we’ll use next… leave your suggestions in the comments!