Roasted Cauliflower Shawarma with Tahini Sauce

This is an amazing vegetarian version of one of my favorite dishes. It was absolutely packed with flavor. I served it with Turkish bulgur and vegetable pilaf on the side- perfect.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. I roasted one large red onion but would consider using two next time.

We ate the filling served on warm mini naan. As it was completely overstuffed, we had to use utensils to eat it. The filling could also be stuffed in a pita or served on a larger flatbread.

Yield: 4 servings

For the Filling:

• 1/2 cup (8 T) extra-virgin olive oil, plus more as needed
• 2 1/2 tsp ground cumin
• 2 1/2 tsp sweet paprika
• 1 1/2 tsp fine sea salt, plus more as needed
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cayenne pepper
• 2 large heads cauliflower (about 2 1/2 pounds each), trimmed and cut into bite-size florets
• 1 or 2 large red onions, cut into 1/4-inch wedges

For the Tahini Sauce:

• 2 T fresh lemon juice, plus more to taste (I used Meyer lemon juice)
• 1/2 tsp Aleppo pepper or 2 tsp harissa paste or other hot sauce, plus more to taste
• 2 fat garlic cloves, finely grated, passed through a press or minced
• 1/2 tsp Diamond Crystal kosher salt or fine sea salt
• 2/3 cup tahini
• 2/3 cup ice water, plus more as needed

For Serving:

• warm naan, pita, or other flatbread
• 1/4 cup coarsely chopped parsley, or more to taste
• chopped tomato, cucumber and olives (I omitted the olives)
• bulgur and vegetable pilaf, optional

1. Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. Line two rimmed sheet pans with parchment paper.
3. Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated.
4. Divide the mixture and spread in a single layer on the prepared sheet pans.
5. Roast vegetables until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice, and rotating the pans halfway through the roasting time. If the vegetables look dry as they roast, drizzle with a little more olive oil. (I roasted the vegetables for 35 minutes on convection.)
6. As the vegetables cook, prepare the tahini sauce: Whisk together lemon juice, Aleppo pepper or harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic.
7. Whisk in tahini.
8. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot.
9. Taste and adjust seasoning, adding more Aleppo pepper or harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
10. Warm the flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan.)
11. Scatter parsley on top of the roasted vegetables and serve with warm naan or pita, tahini sauce, chopped tomato, cucumber and olives, as desired.

Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

• 1/2 cup freshly squeezed lime juice (I used 2 limes)
• 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
• 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
• 1/2 cup olive oil, plus more for brushing/drizzling
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
• 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

• 1/2 cup crumbled queso cotija
• 2/3 cup Mexican crema or creme fraîche
• 1/2 cup vegetable oil (I used Canola oil)
• 2 tsp sherry vinegar
• 2 T water
• 2 medium garlic cloves
• 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
2. Line 2 rimmed baking sheets with parchment paper.
3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
5. Evenly pour the orange juice mixture all over the vegetables.
6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

One-Pan Farro & Cauliflower Parmesan

I love vegetable-loaded comfort food. 🙂 This casserole dish also has farro, a favorite, and cheese, of course. My husband said he would have loved it even without the fresh mozzarella on top! Absolutely delicious.

The recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I doubled the amount of cauliflower, omitted the olives, used Trader Joe’s 10-minute farro, and modified the method and proportions.

We ate the casserole as a main course with garlic bread and green salad. It could also be served as a hearty side dish. The recipe is very adaptable and could be easily modified to incorporate other vegetables.

Yield: Serves 8

For the Farro and Cauliflower:

• 1 large head of cauliflower, florets and tender stems cut into large bite-sized pieces
• 8.8 oz bag Trader Joe’s 10-minute farro
• 1 (28 to 32-ounce) jar good-quality marinara sauce (I used Rao’s)
• 1/4 cup olive oil
• 1/2 cup pitted kalamata or black olives, roughly chopped, optional (I omitted them)
• 10 large garlic cloves, smashed and chopped
• 3 ounces grated Parmigiano-Reggiano or Pecorino-Romano (about 3/4 cup finely grated)
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano or dried basil
• 1 teaspoon balsamic or sherry vinegar
• 1/2 teaspoon red-pepper flakes, or to taste
• 1 1/2 teaspoons kosher salt
• freshly ground black pepper
• 1 cup stock (can substitute water)
• 2/3 cup water

For the Topping:

• 1 cup panko
• 2 ounces grated Parmigiano-Reggiano or Pecorino Romano (about 1/2 cup finely grated)
• 1 tablespoon olive oil
• 8 to 12 ounces fresh mozzarella, sliced into rounds (I used 12 slices)

1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
2. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, grated cheese, onion powder, oregano or basil, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper.
3. Pour in 1 cup stock and 2/3 cups water and stir well to combine. (can substitute with 1 2/3 cups water)
4. Cover the pan tightly with foil and bake in the oven for 40 minutes.
5. Meanwhile, in a small bowl, make the topping: Stir together the panko, grated cheese and olive oil.
6. Uncover the pan and stir.
7. Evenly cover the top with the panko topping.
8. Top with the fresh mozzarella rounds.
9. Continue baking uncovered until the farro is tender and chewy, the sauce is thick, the topping is browned, and the mozzarella has melted, about 10 to 15 minutes more. (I baked it for an additional 12 minutes on convection roast.) (I also put my garlic bread in the same oven at this point!)

Mixed Vegetable Curry (Mix Sabji)

This dish could be made with any assortment of leftover vegetables in the refrigerator. It was healthy and flavorful.

The recipe was adapted from Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals by Chetna Makan. I must mention that prepping all of the vegetables was not taken into account when including this dish in a 30-minute meal cookbook! I did double the recipe though. It was worth the extra time.

I served it over brown Basmati rice with warm naan on the side. Topping it with cucumber raita was also suggested in the original recipe.

Yield: Serves 4

• 4 T canola or sunflower oil
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2 bay leaves
• 3 large yellow onions, finely chopped
• 2 jalapeños, seeded, if desired
• 6 garlic cloves, grated or pushed through a garlic press
• 2-inch piece of fresh ginger root, peeled and grated
• 2 tsp coarse salt
• 2 tsp ground turmeric
• 1 tsp chili powder
• 2 tsp garam masala
• 2 tsp amchur (mango powder) or tamarind concentrate
• 1 tsp granulated sugar
• 3 large tomatoes, finely chopped
• 200 ml (7 oz) boiling water

For the Vegetables:

• 4 T canola or sunflower oil
• 1 head cauliflower, cut into small florets
• 4 carrots, peeled and cut into small pieces
• 12 oz green beans, trimmed and cut into 1-inch pieces

To Serve: (as desired)

• brown Basmati rice
• warm flatbread such as naan
• cucumber raita or whole milk plain yogurt

1. If desired, mince the jalapeños and garlic in a food processor; remove and set aside. Chop the onions in a food processor; set aside.
2. Heat the oil in a pan (with a lid available) and add the cumin and mustard seeds as well as the bay leaves.
3. Once the spices start to sizzle, add the chopped onions with the jalapeños and cook over medium heat for 10 minutes, or until golden.
4. Add the garlic and ginger and cook for 30 seconds to 1 minute.
5. Meanwhile, heat the oil for the vegetables in a large frying pan.
6. Add all of the vegetables and cook them over medium to high heat for 8 to 10 minutes until lightly colored.
7. Stir the salt, ground spices and sugar into the onions with the tomatoes and cook for a minute.
8. Add the vegetables and pour in the boiling water.
9. Cover and cook over low heat for 10 minutes until the cauliflower is tender.
10. Serve with rice and/or flatbread, as desired. Top with yogurt or raita, if desired.

Cheesy & Crunchy Baked Pasta with Cauliflower

I loved that this cheesy comfort food baked pasta dish incorporated an entire head of cauliflower. The lemon zest and capers also added brightness which had a nice balance with the cheese.

The recipe was adapted from Food and Wine, contributed by Ina Garten. Great comfort food.

Yield: Serves 8

• Kosher salt
• freshly ground black pepper
• 1 pound dried pasta, such as medium shells (I used Cascatelli)
• extra virgin olive oil
• 2 1/2 pounds cauliflower (1 large head cut into small florets) 
• 3 tablespoons sage leaves, roughly chopped
• 2 tablespoons capers, drained
• 15 cloves garlic, minced
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon crushed red pepper flakes
• 2 cups Fontina cheese, lightly packed (10 oz with rind)
• 1 cup (8 oz) whole milk ricotta
• 1/2 cup panko
• 6 tablespoons freshly grated Pecorino-Romano cheese
• 2 tablespoons parsley leaves, minced fresh

1. Preheat the oven to 400°. (I set my oven to convection.)
2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until 2 minutes less than al dente, according to the instructions on the package. (Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.)
3. Meanwhile, heat 3 tablespoons of olive oil in a large (12 to 14-inch) skillet or sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Season with salt.
4. Pour the cauliflower, including the small bits, into the bowl with the pasta.
5. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
6. Add the sage, capers, garlic, lemon zest, red pepper flakes, 1 1/2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully.
7. Stir in the Fontina.
8. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish.
9. Spoon 12 rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. (I used a cookie scoop.)
10. Combine the panko, grated Pecorino, minced parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top.
11. Bake for 22 minutes on convection, or 25 to 30 minutes in a standard oven, until browned and crusty on top. Serve hot.

Note: The dish can be assembled ahead of time. Assemble the dish, cover and refrigerate overnight. Bake before serving.

Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce

This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.

This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.

Yield: Serves 4 to 6

For the Roasted Chicken Thighs & Cauliflower:

• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon Aleppo pepper flakes
• 1/4 teaspoon red-pepper flakes
• 3 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 10 boneless, skinless, chicken thighs (about 2 1/2 pounds) or 6 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
• 3 shallots, quartered lengthwise (about 1 heaping cup)

For the Herbed Yogurt Sauce:

• 10 oz (about 1 1/4 cups) Greek yogurt
• 1 tablespoon chopped fresh flat leaf parsley or mint
• 3 tablespoons chopped fresh cilantro, plus more for garnish
• 2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
• 1 garlic clove, finely grated (I used a garlic press)

1. In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
2. Pat the chicken dry and trim excess fat.
3. Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
4. Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
5. Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
6. Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
7. Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
8. While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
9. Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
10. Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.

Maqlubeh (Palestinian Upside-Down Chicken & Rice)

I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)

This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.

When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.

Yield: Serves 6 to 8

• 2 cups white Basmati rice
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds boneless, skinless, chicken thighs (about 6) or bone-in, skin-on chicken thighs (about 3), trimmed
• 4 tablespoons extra-virgin olive oil, divided
• 1/3 cup raw slivered almonds
• 8 ounces cauliflower florets, cut into 1-inch pieces
• 8 to 10 large garlic cloves, minced
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 4 teaspoons ground cumin
• 1 tablespoon ground allspice
• 2 teaspoons ground turmeric
• 1 teaspoon freshly grated nutmeg
• 1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
• 1 quart (4 cups) chicken stock

1. In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
2. Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
3. Season the chicken all over with salt and pepper.
4. Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
5. Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
6. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
7. Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
8. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
9. Scatter 1 cup of the rice in a thin, even layer over the almonds.
10. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
11. Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
12. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
13. Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
14. Remove the pot from the heat, uncover and let stand for 15 minutes.
15. Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
16. Gently shake the platter to create cracks in the top of the finished dish.