Matt's Zoom Dinner Party

What’s up, guys? I am super excited about this blog post because I am hosting my very first Zoom dinner party! We all know that times are, well, different right now. Since moving into my amazing new place at Brio all I’ve wanted is to do is throw a fancy dress-up dinner party, a barbecue, host a family dinner or anything that involves cooking for my favourite humans! But, since none of that is an option right now we are improvising and I am cooking with my friends via Zoom! 

On the menu, we have a delicious meal that I am really excited about. I am roasting a whole head of cauliflower! It’s like a vegetarian roast of the sorts, crispy, hearty, meaty. I promise you are going to love it. To go alongside it I am making a Green Goddess Hummus (if you don’t know, prepare to be blown away) some fresh arugula (or your favourite dark leafy green) and crispy hot chickpeas! But of course, it can’t be a Zoom dinner party, let alone any dinner party without a cocktail! Since summer is upon us, I am going with a super refreshing and easy to make Grapefruit Gin Mint Fizz. Gin isn’t your thing? You can easily swap it for Vodka, or leave it out for a super refreshing mocktail! 

Let’s get this Zoom party started! I’ve included the recipes below, be sure to follow along in my video! 

Cook time: 1hr

Serves: 2-4 

Grapefruit Mint Fizz

2oz - gin (I used Empress Gin, it is honestly the best and the most beautiful colour)

1 Tbsp - mint

1 cup - ice

Juice of ½ grapefruit

Splash of sparkling water (I used grapefruit Bubbly)

In a cocktail shaker add the gin, mint, ice, and grapefruit juice. You can definitely squeeze the juice out of the grapefruit right into the shaker. Shake well for 6 - 10 seconds and pour everything into a tall highball glass with ice. Top it off with the soda water, some fresh mint and voila! Feel free to leave the gin out to make this a fun drink for the whole family!

Green Goddess Hummus

1 can - Chickpeas (you can use the pre-blended ones to save time!

1 Tbsp - tahini

1 clove garlic

¼ cup - parsley

¼ cup - green onion (chives are okay)

¼ cup - basil

¼ cup - lemon juice (about 1 large lemon, or 2 small lemons)

2 fillets - anchovies 

Splash of aquafaba (liquid from the canned chickpeas) if needed 

Method

1. Drain chickpeas, keeping the liquid 
2. Take the outer opaque shells off of the chickpeas (unless you have pre-blended chickpeas then you can skip this step)
3. In a blender add tahini, garlic, and lemon juice
4. Blend for 3 minutes until fluffy
5. Add the rest of the ingredients in the blender and blend together until super smooth (2-4 minutes)
6. Season with salt to taste

Whole Roasted Cauliflower

1 Large Cauliflower

½ cup - Softened butter

1 Tbsp - Smoked paprika

1 Tbsp - cayenne pepper 

1 Tbsp - grainy mustard (I used Smak Dab!)

1 tsp salt

Method:

1. In a bowl, mix together softened butter, grainy mustard, smoked paprika, and cayenne. Mix until well incorporated
2. Using your hands, rip off the green leaves at the bottom of the cauliflower
3. Once the green leaves are gone at the base of the cauliflower, set on a baking sheet
4. Cover the entire cauliflower with the spiced butter, leaving most of the excess butter on top, you will use all of that butter!
5. Roast in the oven at 450°C for 45 minutes or until the outside is crispy and crusty. While it cooks let’s get started on the Hummus! 

Crispy Chickpeas

1 can - chickpeas 

1 tbsp - olive oil

Pinch - salt

2 tbsp - cayenne hot sauce ( I used Frank’s RedHot) but you can sub for your favourite hot sauce

Method:

1. Drain chickpeas, and dry as much as possible with a paper towel
2. Place chickpeas on a baking sheet and coat with olive oil and salt
3. Roast for 15 - 30 minutes until crispy, the outside should be crispy like a chip
4. Once crispy remove from oven, and coat with hot sauce

Plating it all: Family Style

On a large cutting board or and serving board of your choice, place dollops of hummus in 3-4 places on the board. Swoosh the hummus around with a spoon, have fun! Then in the centre of the board place the head of cauliflower. Spread the arugula (or greens of your choice) organically on the board. Top with as many spicy chickpeas as you desire.

Easy as that! I am going to go enjoy this dish with my friends now and so should you! If you make this recipe or host your own Zoom Dinner Party make sure you tag me on social media @the_mattinthehat. You have no idea how excited I get when I see people making my recipes! 

Cheers friends, I can’t wait to do this again! 

Matt in the Hatt