Cauliflower has had a major comeback lately. It wasn’t so long ago that it was the lonely last survivor on a party veggie tray, but these days it’s positively sexy. We started roasting cauliflower back when we started this website 7 years ago, and went crazy over the stuff. Roasting makes it tender and almost sweet, and we’ve been using it in recipes for ages. There’s a roasted cauliflower tacos with chipotle aioli in our new cookbook, and our latest Moroccan soup features it too. Basically, we’re junkies.
So when we found out our friend Kristin just wrote a Short Stack about Cauliflower, we couldn’t wait to get our hands on a copy. What’s a Short Stack? Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients. The design is spot-on and we’ve seen them in book stores and gift shops. Each subject is written by a different author, and it’s the perfect little gift for someone who loves to cook!
Kristin is a dear friend of ours who we first met in person in Seattle, when we both happened to be in the city at the same time. She’s author of the book Modern Potluck (which we featured here) and an overall incredibly lovely person. Her volume is just what we imagined: full of inventive, mouthwatering recipes like Wedge Salad with Buffalo Cauliflower and Bacon and Egg Fried Cauliflower Rice.
For our recipe to feature, we chose this shawarma pita. We have a weakness for Mediterranean flavors, so this one was right up our alley! Of course, it was nothing but fabulous. Spiced cauliflower is nestled in a warm pita and then smothered in a cool, creamy tahini-yogurt sauce. It was perfect for a light weeknight meal and would go well with a green salad–though we just ate a whole lot of roasted cauliflower instead!
Order the book: Cauliflower by Kristin Donnelly
Looking for more easy dinner recipes?
Here are are few of our favorite easy dinner recipes:
- Creamy Yogurt Mac and Cheese with Spinach
- Spiced Chickpea Tacos with Avocado Cream
- Creamy Vegan Pasta Marinara
- Raw Falafel Buddha Bowls
- Refried Bean Tacos with Chipotle Cashew Cream
Did you make this recipe?
If you make this recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @kristincdonnelly.
This recipe is…
Vegetarian. For gluten-free, use gluten-free bread or pita.
- For the cauliflower:
- 1 large cauliflower (about 3 pounds), cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground black pepper
- ½ lemon
- ½ cup mixed tender herbs, such as mint, cilantro and dill
- For the tahini-yogurt sauce:
- ¼ cup tahini
- ½ cup full-fat yogurt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove
- Kosher salt and freshly ground black pepper
- Warm pita bread, for serving
- Romaine lettuce, for serving
- Preheat the oven to 425F and place a rack in the lower position. Line a baking sheet with parchment paper.
- In a bowl, toss the cauliflower with the oil, coriander, cumin and papirka and season generously with salt and pepper. Spread it out on the baking sheet and roast for about 20 minutes, or until browned. Stir and roast until tender, about 10 minutes longer.
- Squeeze the juice from the lemon over the cauliflower and toss. Let it cool for about 5 minutes, then toss with the herbs.
- Meanwhile, make the tahini-yogurt sauce: In a bowl, whisk together the tahini, yogurt, lemon juice, and 2 tablespoons of water. Add more water as necessary to loosen the sauce. Finely grate the garlic over the sauce, then whisk it in; season with salt and pepper.
- Pile the cauliflower into pitas and drizzle with the sauce, then serve.
A Couple Cooks - Recipes for Healthy & Whole Living
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