Meet your Thanksgiving side dishes, from Echo & Rig

Add some pop to your holiday meal with Echo & Rig’s Sweet Fire Cauliflower.
Photo: Spencer Burton

If you’re the type to farm out your Thanksgiving cooking, consider Echo & Rig. The Tivoli Village steakhouse and butcher shop offers a feast for eight, complete with Diestel Farms oven-ready turkey, stuffing, potatoes and more for $189. But if you’re on your game this year, consider stealing these eclectic Echo side dishes to add something different to your table: super-creamy grits rich with three different cheeses and a spicy-sweet vegetable dish to cut through all the gravy-doused heaviness. You’re welcome.

Echo & Rig Tivoli Village, 702-489-3525. Daily, 11 a.m.-11 p.m.

Sweet Fire Cauliflower

Serves 4-5


16 oz. cauliflower florets

10 dried red chiles de arbol

1 tsp. Italian parsley, leaves only

1 tsp. cilantro, leaves only

1 red jalapeño, thinly sliced and sautéed

1 tsp. kosher salt

1 tsp. black pepper

Chili Sugar Granola ingredients:

2 oz. olive oil

2 tbsp. red pepper flakes

5 oz. garlic, sliced and toasted

8 oz. shallot, minced and fried

12 oz. brown sugar

Method: To make the Chili Sugar Granola, combine all ingredients into a bowl and mix well. Coat a heavy-bottomed pot with oil, then add ingredients over medium high heat. With a wooden spoon, mix the sugar as it begins to caramelize, making sure to not burn it. When sugar takes on a granola-like look and feel, remove from heat and spoon onto a sheet pan. Allow to cool. When completely dry, store at room temperature.

To complete the dish, fry cauliflower and chiles until honey brown. Drain excess oil and place in a bowl. Toss cauliflower with parsley, cilantro, jalapeño, salt and pepper, then add at least 4 tbsp. Chili Sugar Granola and mix well before serving.

Cheesy grits are a guaranteed winner.

Cheesy grits are a guaranteed winner.

Cheesy White Grits

Serves 4-5


1½ qt. whole milk

2 tsp. kosher salt

½ tsp. black pepper

3 tsp. herbs de Provence

10 oz. white grits

12 oz. mascarpone

10 oz. ricotta

8 oz. Parmesan, grated

3 tbsp. unsalted butter

3 tsp. sage, chopped

1 yellow onion, finely chopped

Method: Bring milk to a simmer with herbs de Provence, salt and pepper. With a whisk, sprinkle grits into milk. Whisk for 3-4 minutes. With a spatula, fold in mascarpone, then Parmesan, then ricotta. Sauté onions and sage in butter; it should remain white. Fold onion mixture into grits. Remove from heat and serve.

Tags: Dining, Food
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Brock Radke is Las Vegas Weekly's managing editor and has been writing about Las Vegas for more than 15 years.

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