Posted by / Monday, October 29, 2012

Halloween Recipe: Roasted Brains

So in keeping with the Halloween themed week and for a fun recipe to get the kids involved in, I give you roasted brains! Cauliflower looks like a big brain, does it not? So grab the kids, head to the store or farmer's market and have them pick out the biggest brain available!

Heat your oven to 425 degrees and have a rack positioned in the middle of the oven. Cut your brain into bite sized pieces and arrange on a cookie sheet. Drizzle olive oil on your chopped brains and toss with your hands to coat and for optimal browning. At this point you can choose spices, and this can be as simple as salt and pepper or sprinkle cumin, curry, or your other favorite flavors. You could even opt for the blood effect and use Hungarian paprika!

Roast 25-30 minutes, turning the pieces over half way through the cooking time to get an even brown or crust.

Remove from the oven, allow to cool and serve warm to the touch.

To complete the dish, do your best Muah HA HA HA with each bite. Of course, if further enticing is needed for the little ones, you can serve with a little side of blood (ketchup).

All kidding aside, this really is an easy snack to create, toss in the fridge and eat cold as a side dish, main, or while watching a movie! Who needs popcorn anyway?

E.A.T local E.A.T well


  1. And I thought you meant the real thing! We used to eat a lot of lightly pan fried veal brain when I was a kid. But after mad cow diease and all that I wouldn't touch it anymore these days although you still find it at French butchers.

  2. I think I might just do that! Thank you:-)

  3. I've totally made this recently...Sooo tasty! My husband and I ate it all in one night! :'P


"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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