What’s Thanksgiving without the sides? Nothing. However, with #ChefAdrian’s repertoire of making so many delicious ones I’ve shared thus far, like this and this, you can’t go wrong right? Well, I’m adding just a few more to his arsenal. His Crunchy Kale Salad and Roasted Cauliflower with Brown Butter were a huge hit at Friendsgiving– so why not do a quick repeat for Thanksgiving? Sharing is caring, after all.

Crunchy Kale Salad

Makes 8 servings



  • 2 bunches of black kale, washed and shredded thin (if black kale is unavailable, any kale works)
  • 1 bunch of radishes, washed and shaved thin
  • 1 jalapeno, shaved thin
  • 1 pint of cherry tomatoes, washed
  • ½ cup of scallions, finely minced
  • ½ cup of toasted, shelled sunflower seeds
  • ½ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • ¼ cup honey
  • 1 ts Dijon mustard
  • 2 garlic cloves, peeled and finely minced
  • 1 bunch of Thyme
  • Olive oil
  • Salt & freshly ground pepper to taste


  1. Preheat oven to 375 degrees
  2. Toss the tomatoes with olive oil, thyme, salt & pepper and arrange on a parchment lined cookie sheet
  3. Roast for about 30 minutes
  4. Take them out and let them cool
  5. In a small bowl add vinegar, Dijon, honey, minced garlic, salt & pepper and whisk together
  6. Slowly drizzle the olive oil and whisk until fully incorporated
  7. In a large serving bowl add all the ingredients and gently toss with ¾ of the salad dressing
  8. Taste and adjust the seasoning with salt & pepper; if necessary, add the rest of the dressing.




Roasted Cauliflower with Brown Butter

Makes 8 servings



  • 2 cauliflower heads, washed and trimmed into half inch florets
  • 4 shallots, peeled and quartered
  • 1 stick of unsalted butter
  • ½ cup of toasted, shelled pumpkin seeds
  • ½ cup sweet Thai chili sauce
  • 2 limes, quartered (save the zest)
  • 2 garlic cloves, peeled and finely minced
  • ¼ cup cilantro, washed and roughly chopped
  • Olive oil
  • Salt & freshly ground pepper to taste


  1. Preheat oven to 400 degrees
  2. Toss the cauliflower and shallots with olive oil, salt & pepper and arrange on two parchment lined cookie sheets
  3. Bake for about 20 minutes, take them out, toss and bake for another 15 minutes
  4. Take them out and let them cool
  5. Add butter to a small saucepan over medium heat and whisk constantly while it bubbles
  6. As soon as brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional minute
  7. Let the butter stand for 2 minutes, then add in minced garlic, lime zest, Thai chili sauce, lime juice and whisk thoroughly (save one quarter of the lime to squeeze right before serving)
  8. Toss the cauliflower & shallots with the brown butter mixture and transfer to a serving bowl
  9. Sprinkle pumpkin seeds and cilantro
  10. Serve while still warm.


Everything was just so delicious and too good not to share! What are you making for Thanksgiving? Would love to hear in the comments below!


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