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Kristin Cavallari Shares A Revamped Spicy Margarita & Savory Fried Brussels Sprouts Recipe


A zoom cooking class where we learn to make fried brussels sprouts and spicy margaritas? Sign us up! Add in Kristin Cavalleri and we are completely head over heels flipping out. Molly and Kristin heat up the kitchen with delicious recipes from Cavallari’s latest cookbook True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refine Sugar: A Gluten-Free Cookbook. They are cooking up a storm with the perfect side dish to accompany your savory entrees and a cocktail that makes dry January too easy to break.

You can watch the full video here and follow along with the full recipe list below.

Fizzy Spicy Margarita


*Serves: 1 // Total Time: 10 minutes*


  • 1.5 ounces silver tequila
  • 1-ounce fresh lime juice
  • 0.5-ounce pure maple syrup
  • 6 ounces sparkling water
  • 1/2–1 jalapeño chile pepper, seeded and sliced (be careful when handling)


In a glass, stir together tequila, lime juice, maple syrup, sparkling water, and chile pepper. Place a handful of ice over top and stir. You could also blend this up with ice and garnish with extra chile peppers for a frozen margarita instead.

Fried Brussels Sprouts with Pine Nut Crumble and Lemon Vinaigrette


*Serves 4*


Brussels Sprouts:

  • Avocado oil, for frying
  • 1 pound Brussels sprouts, trimmed and cut in half, at room temperature
  • Pink Himalayan salt

Lemon Vinaigrette:

  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon champagne vinegar
  • 1 clove garlic, minced
  • ¼ cup raw honey
  • 2 tablespoons fresh lemon juice, plus zest of 1 lemon
  • ½ teaspoon Dijon mustard
  • 1 teaspoon vegan mayo (or your favorite mayo)
  • 2 tablespoons extra-virgin olive oil
  • Pink Himalayan salt
  • Freshly ground black pepper

Pine Nut Crumble:

  • 1 cup finely chopped roasted cauliflower (see page 155)
  • ¼ cup pine nuts, toasted
  • ¼ cup finely chopped fresh parsley
  • Pink Himalayan salt
  • Freshly ground black pepper


  1. Fry the Brussels sprouts: Line a large bowl with paper towels, and set it aside.
  2. Fill a medium-sized Dutch oven a little less than halfway with avocado oil, and heat it over medium heat. Bring the oil to 375°F (check it with a digital thermometer).
  3. Add half of the Brussels sprouts and raise the heat a little to compensate for the oil temperature dropping slightly. Fry the Brussels sprouts, stirring constantly, until they are golden brown and smell nutty, 10 to 12 minutes, until golden brown. Use a slotted spoon to transfer the fried sprouts to the paper-towel-lined bowl. Sprinkle them with salt. Add the remaining sprouts to the oil and repeat the process.
  4. Make the vinaigrette: In a small mixing bowl, combine the basil and thyme. Whisk in the champagne vinegar, garlic, honey, lemon juice and zest, mustard, mayo, and olive oil until fully combined. Season with salt and pepper to taste.
  5. Make the garnish: In a small bowl, mix together the cauliflower, pine nuts, parsley, and a pinch each of salt and pepper. Set aside.
  6. To assemble the dish, place the fried sprouts in a serving dish and drizzle the vinaigrette all over the top. Garnish with the pine nut crumble.

Roasted Cauliflower

Place the cauliflower florets on a large baking sheet, and sprinkle with the salt and pepper. Roast until tender, 12 minutes.

Chop roasted cauliflower and then serve.


Recipe courtesy of TRUE COMFORT: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar

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