top of page

On the Menu: Baked Cauliflower & Brussel Sprout Crisps

You know when you have a dish at a restaurant and then you immediately want to recreate it? When Susan of Peas and Love and I tasted the Brussel Sprout chips at Marlowe in SOMA we were obsessed. We talked about them all the time, craved them – it was bad! So, Susan decided to recreate them for us with a twist – adding cauliflower into the mix. These are delicious and quite addicting. I could eat it for lunch every day!

Baked Cauliflower & Brussel Sprout Crisps



1/2 a Head of Cauliflower, chopped 1 cup Brussel Sprouts, de-leaved (cut off the ends and separate all the leaves, layer by layer) 3 Tbsp Olive Oil 2 Tbsp Pure Maple Syrup Juice of 1/2 a Lemon 1/2 a tsp Cayenne Pepper



1. Preheat oven to 350 degrees. On a baking sheet lay down the Cauliflower and Brussel Sprouts. In a bowl, bring Oil, Syrup, Lemon and Pepper together and mix well. Spread the liquid mixture over the veggies, and use your hands to make sure Cauliflower and Sprouts are coated evenly. 2. Bake for 20 minutes, until the Brussel Sprout leaves start to brown. Remove from oven, let cool, and sprinkle over a light drizzle of salt to taste. Serve, and enjoy!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


bottom of page