Cajun Spiced Potatoes and Cauliflower

When we got home from a party recently my gorgeous boyfriend watered the garden while I frantically had to unleash some inspiration in the kitchen, and this is what came of it.


I started by preheating my oven to 400 degrees, and rummaged around the cabinets to find I had purple potatoes, parmesan, cauliflower, grits, sriracha, smoked paprika, white pepper, and basil on hand. I also found some green onions to use after I took this picture.

I chopped up the cauliflower into bite sized pieces, and sliced the potaoes to be about 1/4 inch thick.


Spread the cauliflower and potatoes onto a baking sheet, drizzle with olive oil, then season with sriracha, white pepper, smoked paprika, and salt and pepper. Toss until everything is evenly coated, and stick into the oven for about 20 minutes. Don’t forget to wash your hands after you handle sriracha! I’ve made the mistake of rubbing my eye after using sriracha… set my life on fire.

While your veggies are in the oven prepare enough grits for two servings according to directions on the package. Dump the parmesan into the grits when they are cooked, followed by a little milk if you like, then stir stir stir. Season with salt and pepper to taste.

When your vegetables are done roasting remove them from the oven and taste to see if they need more salt, they probably won’t need more pepper.


Spoon grits onto a plate, and top with your delicious spicy veggies! Garnish with basil and green onions for a well rounded flavor.


We will definitely be making this again.

Bon Appetit!



Cajun Spiced Potatoes and Cauliflower


1 cup Cauliflower, cut into bite sized pieces
1 cup Potatoes, sliced to be 1/4 inch thick
Olive Oil
1 1/2 teaspoon Smoked Paprika
Dash of White Pepper
1 tablespoon Sriracha
Salt and Pepper
Fresh Basil
Green Onions
2 servings of Grits
1/4 cup Parmesan


Preheat your oven to 400 degrees. On a cookie sheet lined with foil drizzle the vegetables with olive oil, then toss with smoked paprika, white pepper, sriracha, and a conservative amount of salt and pepper. Bake for 20 minutes. While the vegetables bake prepare 2 servings of grits according to package directions, then add the parmesan. Season with salt and pepper, and add a little milk if you like. Serve grits topped with the cajun vegetables, and garnished with chopped fresh basil and green onions.




Ty’s Sweet Potato Burgers

While we were at game night this past week I had a friend request I blog a few more vegetarian recipes. Naturally, the sweet potato came to mind. Everyone knows I’m a sweet potato fanatic, I’m proud of it in fact! So proud that I literally try to turn sweet tater haters into sweet tater cravers.

Here I am, in my kitchen, and I’m taking role call of all the vegetarian items  I have. I know it’s gotta be sweet potato, and I know it’s gotta be simple–and realize that a sweet potato burger would be something fun to try.

Fresh Cinnamon Basil, Cooked Quinoa, Black Beans, Smoke Paprika, Cayenne Pepper, Cumin, Chili Powder

Fresh Basil, Cooked Quinoa, Black Beans, Smoked Paprika, Cayenne Pepper, Cumin, Chili Powder

It’s important to point out that while only two sweet potatoes are pictured my madness drove me to add a third. The ingredients are: fresh basil, cooked quinoa, a 12 ounce can of black beans that have been drained and rinsed, smoked paprika, cayenne pepper, cumin, chili powder, and three medium sweet potatoes. Simplicity.

Start off by cooking your sweet potatoes. I choose to cut down on time by microwaving them. I prefer to puncture the skin of the sweeties all over with a fork, then put on a microwave safe plate. These first two I microwaved about six minutes, flipped to the opposite side, and microwaved six minutes more. The third potato I microwaved 4 minutes per side.

While your taters are cooking add the black beans to a bowl.


Take a masher and mash away until the beans are similar to this texture.


When your potatoes are done cooking let them cool… Or be impatient like me and cut them lengthwise immediately and scoop out the scalding hot insides into the bowl.


Toss in the rest of the ingredients and mix until it is well incorporated.


Since everything in this mixture is safe to eat I go ahead and try some, and decide to add a little salt and pepper. Try yours and make what ever alterations you see fit. Set the mixture aside for a moment.

Drizzle the bottom of a skillet with an oil of choice. I’m using olive oil in our new cast iron skillet! In my pictures please note that it is just a thin layer of oil in the pan. While the oil is warming turn back to your mixture and fashion this mess into patties. I made four that were about a half inch thick.


These are ready to go into the skillet.


The patties turned to a nice brown in three minutes per side, the slight char does so much for flavor. Beautiful!


I had onion buns left over from the pulled chicken sandwiches, so I put the patty on the bun with sriracha mayo, avocado, and arugula. Here’s a delicious vegetarian dish for you to enjoy with any of your favorite burger toppings. Hell… I might even add bacon…



Bon Appetit!


Ty’s Sweet Potato Burgers


3 medium Sweet Potatoes

1 12 ounce can of Black Beans (drained and rinsed)

1 cup cooked Quinoa

1 teaspoon Chili Powder

1 teaspoon Smoked Paprika

1/2 teaspoon Cumin

1/4 teaspoon Cayenne Pepper

1/2 teaspoon Salt

2 tablespoons chopped fresh Basil

3-4 tablespoons oil of choice


Cook the sweet potatoes with your method of choice. While they are cooking mash the black beans in a large mixing bowl. When the potatoes are done, let them cool, and cut them lengthwise to scrape out the insides into the bowl. Add the rest of the ingredients and mix. Heat up your oil in a skillet over medium heat. While the oil is warming fashion your mixture into patties about a half inch thick, and place into the skillet when hot. Cook 3 minutes per side, or until there is a slight char. Serve on hamburger buns with your favorite burger toppings.