This Week in Houston Food Blogs: Cauliflower Hummus & Animal Cracker Cake

If you like to cook creative, healthy dishes, you probably already know that cauliflower is pretty much a miracle food – you can make knock-off mashed potatoes, bread, rice, tater tots and so much more out of cauliflower. It's packed with nutrients, including vitamins and fiber, and it's low in carbs. Are you sold on the power of cauliflower yet? Either way, you should check out Ali Miller, R.D.'s recipe for cauliflower-based hummus. You'll need a food processor for it, but otherwise it's as easy as roasting cauliflower and then puréeing it with garlic, tahini, lemon juice and olive oil.

Lindy of "Patty and David Said" ducked into Maiko Sushi, 2649 South Shepherd, for a quick lunch this week and although she found the fare comparable to that at other hip sushi and Japanese restaurants, the service was especially good. She enjoyed a perhaps overly sauced Peking duck bao, a Hawaiian hand roll and a spicy tuna roll topped with salmon and avocado. Based on her photos, the food — especially the tuna roll — appears especially attractive and well-plated.

The recipes from "Bev Cooks" are always insanely good (we know; we've tried them), but this week, she's decided to tell us which of the recipes she's posted are her favorites. Number one? Thai pork salad with cellophane noodles, followed closely by a crowd-pleasing chicken piccata and kale Caesar salad with chicken. We're excited to try the gnocchi with kale and Italian sausage and creamy peanut chicken with brown rice. Bev's recipes are great, but these are her weeknight go-tos that deserve a place on your Pinterest boards for when that dreaded question comes up: "What should we eat tonight?

Houston Restaurant Weeks, a.k.a. the few weeks every year when all of Houston eats out, are upon us once more, which means plenty of food bloggers are posting about their top picks for this year's charity event and foodie holiday. Isabel Protomartir of Urban Swank insists that you pay a visit to Laurenzo's, 4412 Washington, to check out the $35 prix fixe dinner menu, which includes a top-notch Sunday gravy poured over freshly made pasta and topped with succulent meatballs. Laurenzo's serves a mix of Tex-Mex, Italian and Cajun foods, so the other offerings range from seafood gumbo to chicken breast "La Tana" with cheese, serrano peppers, poblano rice and ranchero beans. Make sure you end your meal with a nutty Italian cream cake or a deconstructed white chocolate bread pudding to top it all off!

If that didn't completely get you into the Houston Restaurant Weeks spirit, here's another post for you to check out if you're interested in participating: Robin Sussman of Zagat's top ten picks. It includes the newly relocated 51fifteen at 5175 Westheimer in the Galleria's Saks Fifth Avenue because of lunch offerings like the mozzarella arancini with truffle oil and the blackened red snapper, as well as the pan-roasted duck breast with grilled Texas peaches that you can find during dinner. Another of Sussman's top picks is Brennan's of Houston, 3300 Smith, which is offering some of its Creole classics, plus heirloom tomato gazpacho, pecan-grilled filet mignon and a special two-course Sunday brunch.

Alyssa of "Sugar & Cloth" shared a perfect dessert recipe this week: perfect as in, it'll seem like you spent a lot of time making it, and it looks really cute, but it's actually super-simple. This frosted animal cracker cake uses layers of animal crackers soaked in milk and whipped cream to create a no-bake icebox cake that Alyssa swears by.  For perfect presentation, throw a few more rainbow sprinkles plus some white chocolate shavings on top of it, then add some extra animal crackers around the outside for decoration. Ashley at "Sugar & Cloth" will be getting her own white cake soon, too, because she just got engaged! Be sure to leave a comment telling her that you (and we!) wish her all the best.

On that happy note, we've come to the end of this week's food blog revue! Did we miss a blog that you totally love? Leave us a comment or send us an email to tell us about it.
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Alexandra Doyle