Roasted Cauliflower, Chickpeas and Dates. ~ Sheetpan Dinner

Roasted Cauliflower, Chickpeas and Dates

An ideal weeknight sheet pan dinner features: 1) a protein and vegetable that can be roasted at the same time; 2) a flavorful sauce that comes together in one bowl; and 3) a little pizzazz. Here, cauliflower and canned chickpeas are roasted until browned and tender (along with whole garlic cloves that become divinely sweet). Torn Medjool dates are added near the end of roasting, adding irresistible bites of slightly crisp, caramelized sweetness. While the oven works its magic, tahini is whipped until creamy to act as the bed for the main ingredients and bring all the Middle Eastern-inspired flavors together. If you don’t mind using another pan, toasted pine nuts make for a fabulous garnish.

Ready in 45 minutes.
Ingredients:
1 large cauliflower (or 1½ pounds medium-sized cauliflower florets)
7 fat garlic cloves4½ tablespoons extra-virgin olive oil, divided, plus more for the dates Kosher salt (such as Diamond Crystal) and black pepper 2 (15-ounce) cans chickpeas, drained and rinsed 6 Medjool dates ½ cup tahini, well-stirred 2 tablespoons freshly squeezed lemon juice, plus more to taste ½ teaspoon ground cumin 1 to 2 teaspoons Aleppo pepper (or ¼ teaspoon crushed red pepper) 4 tablespoons ice cold water, plus more as needed 1 big handful flat-leaf parsley, chopped Warm pita, for servingDirections:                                                                                       Arrange racks in the top third and in the bottom third of the oven. Heat the oven to 425 degrees. 

• Prep the cauliflower: Cut out the core from the cauliflower, then cut into medium florets, ideally cutting in half through the stem so you end up with a flat surface on one side. Smash down on 6 of the garlic cloves with the back of a chef’s knife to remove the peels and lightly flatten. 

  Transfer florets and smashed garlic to a large bowl. Drizzle with 3 tablespoons of olive oil, rubbing it into the florets’ nooks and crannies. Season with 1 teaspoon salt and several grinds of pepper until well seasoned. Spread out on a rimmed sheet pan, flat sides facing down.

  Prep the chickpeas: Pat the chickpeas dry with a towel, then transfer to the large bowl and toss with the remaining 1½ tablespoons olive oil, 1¼ teaspoons salt, and lots of black pepper. Spread out on a second rimmed sheet pan in a single layer. Save the bowl for the dates. 

  Roast the chickpeas on the top rack of the oven and the cauliflower on the bottom for 20 minutes, until the bottoms of the florets and garlic are nicely browned (if your oven runs hot, check the cauliflower at 15 minutes). 

  Meanwhile, tear the dates into pieces (not too small) and discard the pits. Add to the large bowl, toss the dates with just enough oil to lightly coat, then sprinkle with a pinch of salt. 

  After 20 minutes, remove both pans. Shake the pan of chickpeas around. Toss the cauliflower and flip the garlic pieces (if the garlic is soft and golden brown on both sides, remove and set aside). Scatter the dates across the pan of cauliflower. 

  Return to the oven, but switch the pans’ locations (i.e., cauliflower goes on the top rack). Roast for 7 to 10 minutes, until the cauliflower is tender and nicely browned, the dates are browned in spots and even a little charred, and the chickpeas are crisp and golden (if you want the chickpeas to be really crunchy, roast them for 5 to 10 minutes longer).

  While everything roasts, make the tahini whip: Finely grate the remaining clove of garlic into a medium bowl. Add the tahini, lemon juice, cumin, Aleppo pepper, ¼ teaspoon salt and 4 tablespoons ice water. Stir with a fork until thick and very creamy yet spreadable (see Tip). Taste, adding more lemon juice for brightness or salt to taste. 

  Assemble: Spread the tahini whip onto the bottom of a serving platter (or 4 shallow plates). Top with the roasted cauliflower, dates and chickpeas. Scatter the parsley on top and serve with warm pita.
  TIP
  The tahini whip is meant to have a thick, spreadable consistency, but if you prefer a looser consistency, use ⅓ cup tahini. You can also make the tahini whip several days in advance and store in the fridge, though you’ll want to whisk in more water, as it thickens considerably.

Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Red lentil and Cauliflower Soup

Red Lentil And Cauliflower Cream Soup

This is another nutritious dish but also quick!  Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

Ingredients:
2 tablespoons neutral oil
1 large onion (approximately. 12 ounces) diced
3 cloves garlic 

1 tablespoon grated fresh ginger
1/4 teaspoon ground turmeric

1/2 teaspoon ground cumin 
2 tablespoons tomato paste

1/8 teaspoon cayenne pepper
1 1/2 cup dried red lentils 
7 cups vegetable stock or chicken broth
1/2 teaspoon sea salt
4 cups bite size cauliflower
1 cup coconut milk
2 tablespoons lemon juice plus more to taste

Directions:

Heat the oil and when shimmering add the diced onion.  Cook for 4 to 5 minutes just until slightly translucent stirring to prevent browning.  Add garlic  and ginger, cook for 30 seconds.  Add the turmeric, cumin, and cayenne pepper, stirring to mix well and cook for 30 seconds more. Stir in the tomato paste to incorporate followed by the lentils. Add the broth and salt and bring to a boil.

Reduce the heat to medium-low and simmer uncovered for 15 minutes.  If the lentils have absorbed most of the broth, add more starting 1 cup at a time for a thick but soupy consistency.  Add the cauliflower and return the mixture to a boil.  Reduce the heat so the soup is at a simmer and cook the cauliflower for 20 to 25 minutes.  Reduce the heat and use an immersion blender, puree until smooth.  Or puree the soup. in batches with a blender.  Remove the cap in the lid and hold a towel over the opening.  Stir in coconut milk and lemon juice, then taste.   Season with additional salt if desired.  

Ladle in individual bowls and drizzle with coconut milk if desired.

Chickpea Stew ~ Vegan

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

Creamy Cauliflower With Cheese And Bacon

Creamy Cauliflower With Cheese and Bacon

Fabulous side dish worthy of company! So simple, yet so very tasty. This is a pretty side dish with plenty of lovely color.

Ingredients:

4 cups cauliflower florets (1 L)

Cheese Sauce

4 oz cream cheese (125 g)

2/3 cup (150 ml) Monterey or Cheddar cheese

3 tbsp butter (45 mL)
1/3 cup low-carb milk, almond milk OR (75 mL) whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)

1/8 tsp white pepper (0.5 mL)

Directions:

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  Add extra water if necessary 1 tablespoon (15 mL) at a time.

Topping:

2/3 cup grated sharp Cheddar cheese (150 mL)

4 slices cooked bacon, chopped

2 tbsp chopped, fresh parsley (30 mL) 

Directions

Preheat oven to 350°F (180°C).  

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.  

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing).  Place cauliflower in 2-qt (2 L) shallow casserole dish. 

Topping:  In small bowl combine 2/3  cup (150 mL) grated Cheddar cheese, bacon and parsley.  Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly.  You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield:  6 servings

Curried Chickpeas With Cauliflower and Coconut Milk

Curried Chickpeas With Cauliflower And Codconut Milk

Notes:

There are instructions below for cooking chickpeas from scratch, which will leave you with about 6 cups of chickpeas.
If you want to use canned chickpeas, use 2 15-oz cans, drained and rinsed (about 4 cups).
Cauliflower can be cooked ahead of time (step 2) and refrigerated until ready to use.
A drizzle of harissa or chili oil at the end is nice here.
When reheating, add water to reach desired consistency — the chickpeas will soak up the liquid as they sit.

Ingredients:

Instructions for soaking and cooking the chickpeas:
3 tablespoons plus 1 teaspoon kosher salt
1 pound dried chickpeas, see notes above if using canned
Few sprigs thyme
1/2 onion
for the curried chickpeas and cauliflower:
1 head cauliflower, 2 to 2.5 lbs.
1 tablespoon plus 2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, diced to yield about 1 cup
1 tablespoon curry powder
13.5 oz can unsweetened coconut milk
4 cups of cooked chickpeas or 2 cans (15.5 ounces each) chickpeas, drained and rinsed
1/4 cup raisins, golden are nice
1/4 cup toasted pine nuts, optional
1 cup finely chopped cilantro
Naan, for serving, optional

Directions:
To cook the chickpeas:
Dissolve the 3 tablespoons of salt into a large bowl of water (your largest mixing bowl, or about 4 quarts water). Add the chickpeas and soak for 8 to 24 hours. Drain, and place in a pot with the onion, thyme, and remaining teaspoon of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at the gentlest simmer for about an hour or until the chickpeas are cooked through. Let chickpeas cool in their cooking liquid. Discard thyme sprigs, and onion. Store chickpeas in their cooking liquid. You need 4 cups of cooked chickpeas for the recipe.
To make the curry:
Cook the cauliflower: Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of the cauliflower and remove the leaves. Cut the cauliflower into florets about 2-inches in size — they’ll break down further when they cook with the chickpeas. You should have about 6 cups. Add the 1 tablespoon of salt and the cauliflower to the boiling water, and cook for 5 minutes, until the cauliflower is tender but not mushy. Lift out the florets with a slotted spoon, and spread on a tray or plate to cool.
Make the curry: 

Meanwhile, in a large pot over medium heat, warm the olive oil. Add the onion and curry powder and cook, stirring now and then, until the onions are softened and the curry is very fragrant, about 10 minutes.

Add the coconut milk, then fill the empty can with water and add it to the saucepan. Add the remaining 2 teaspoons salt, the cooked cauliflower, 4 cups cooked chickpeas (or the drained canned chickpeas) , raisins, and pine nuts, if using. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let simmer, stirring now and then, for about 20 minutes, or until the liquid has reduced, the cauliflower has broken down a bit, and the chickpeas taste flavorful. 

Add the cilantro and stir to combine. Season to taste with salt. Serve with naan.

 

Cauliflower Steak With Carrot 

Miso Puree And Carrot-top Pesto

Looking for a vegetarian steak alternative?  This roasted cauliflower steak is easy to make and is packed with flavor thanks to the top pesto!

Ingredients:

Cauliflower Steaks

2 heads of cauliflower
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
dash of pepper
Carrot Miso Dressing
4 oz orange carrots , cut into even pieces
2 Tbsp white miso
1 Tbsp rice vinegar
1/2 cup plain greek yogurt
2 Tbsp olive oil
salt and pepper , to taste
Carrot Top Pesto
1 1/2 cups carrot tops
1 garlic clove , peeled
3 Tbsp pecans
3/4 cup basil leaves
1/4 cup asiago cheese
1/4-1/2 cup olive oil + more for drizzlings
Directions

For the Cauliflower Steaks:
Preheat oven to 500 degrees F. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use).

Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.

Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.
For the Carrot Top Pesto:

Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing:
Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.

Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won't run. If it's too thick, add 1 Tbsp of water at a time until you've received a desired consistency.
To serve:

Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Roasted Cauliflower With Beets Shawarma

 

Roasted Cauliflower With Beets Shawarma

Cauliflower takes to the shawarma marinade perfectly. Be sure to lay the cut-side of the cauliflower down on the hot sheet pan to get the caramelization that makes the cauliflower shawarma so delicious. Make your own shawarma spice blend, or get my special blend at Maureen Abood Market here. Serve the cauliflower hot as a main dish or side dish, or at room temperature atop a salad.

Ingredients:
1 head cauliflower, cut in florets and halved (about 5 cups)
1 red onion, cut in wedges
2 tablespoons Shawarma spice (see below to make your own)
Juice of 1 lemon
1/3 cup extra virgin olive oil plus more for finishing
Sea salt, for finishing

This recipe for Shawarma makes more than you will need
2 teaspoons turmeric
1/2 teaspoon cumin
1 tablespoon sumac
1 tablespoon coriander
1 1/2 tablespoons kosher salt
1/4 teaspoon black pepper
1/2 teaspoon allspice
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons mint salt or crushed dried mint
1/8 teaspoon cayenne pepper

Directions:

Line a sheet pan with parchment paper or nonstick foil. Place the pan in the center of the oven, and heat the oven to 450 degrees. 

In a small bowl, whisk the Shawarma spice with the olive oil and lemon juice. Pour over the cauliflower in a large bowl and toss to coat.

Take the hot pan from the oven and scatter the coated cauliflower on the pan, turning so the cut-side faces down on the hot pan. Lay the onion on the pan and drizzle the wedges with a bit of olive oil.

Return the pan to the oven and reduce the heat to 425 degrees. Roast until the cauliflower is golden brown and just soft enough to cut through, about 25 minutes. 

Remove the cauliflower from the oven and drizzle with more olive oil. Finish with a pinch of sea salt, and serve immediately.

Farro With Broccoli and Cauliflower

Farro With Broccoli and Cauliflower

Serves 4

Ingredients:

• 4 cups water
• 1 cup Zursun farro
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tbsp. extra virgin olive oil
• 2 tbsp. Parmesan cheese

Directions:
In medium saucepan bring water to a boil. Stir in farro. Cook, partially covered, over medium heat, stirring occasionally, until farro is almost tender, 25-30 minutes. Add broccoli and cauliflower and cook until farro and vegetables are tender, 5 minutes longer. Drain and return to the saucepan. Drizzle with olive oil and Parmesan.

 

Pasta Primavera With Ham And Mushrooms

 Pasta Primavera

It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep. 

Ingredients 
8 ounces uncooked linguine
1 tablespoon olive oil
2 ounces diced low-sodium ham
1 (8-oz.) package sliced mushrooms
1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
1 ½ cups unsalted chicken stock
3 tablespoons 1/3-less-fat cream cheese
½ teaspoon pepper
¼ cup grated Parmesan cheese
⅓ cup thinly sliced basil

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a skillet over medium-high heat; add ham. Sauté until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.

Serve pasta in shallow bowls; top evenly with Parmesan and basil.

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Coconut Cauliflower Bites With Creamy Honey Mustard Yogurt Sauce, Vegan

Coconut Cauliflower Bites With

Creamy Honey Mustard Yogurt Sauce

Ingredients:

For the Coconut Cauliflower bites: 

1 medium (or half) cauliflower head, leafy parts 

   trimmed, and cut into bite size florets.

1 14 oz. can unsweetened coconut milk

1 cup unsweetened coconut flakes

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 eggs lightly beaten with 1 Tbsp water

Creamy Honey Mustard Dipping Sauce:

1/2 cup plain Greek yogurt

2 Tbsp yellow or Dijon mustard

2 Tbsp honey

1 Tbsp juice from a fresh lemon

salt and pepper to taste

Directions:
For the Coconut Cauliflower bites:
Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.

In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.

In a third shallow bowl, add the beaten egg.

Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.

Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.

Creamy Honey Mustard Dipping Sauce:

Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.

Low Carb Broccoli Salad

Low Carb Broccoli Salad

Make Low Carb Broccoli Salad for a crisp, creamy, refreshing side dish! This fresh salad is filled with broccoli, cauliflower, bacon, purple onions, cheese, and a homemade dressing your family will love.

 
Dressing
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar optional
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad
4 cups broccoli florets chopped
4 cups cauliflower florets chopped
12 slices bacon cooked and crumbled
8 ounces Colby Jack cheese cut into small cubes
1 red onion peeled and chopped

Directions:
In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.

In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.

Serve the salad immediately.

INGREDIENTS

  3x

Dressing

• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup clover honey
• 2 tablespoons red wine vinegar
• 1 tablespoon granulated sugar optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Salad

• 4 cups broccoli florets chopped
• 4 cups cauliflower florets chopped
• 12 slices bacon cooked and crumbled
• 8 ounces Colby Jack cheese cut into small cubes
• 1 red onion peeled and chopped

INSTRUCTIONS

 

• In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
• In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
• Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.
• Serve the salad immediately.