Roasted Cauliflower & Lemon Tahini Sauce

_MG_2245

The vegetables in Tel Aviv were out of control good – so fresh & literally all over every menu! However, on all the menus there was an added bonus to most veg options, TAHINI! Trust me..it is a simple addition to your veggies & a MAJOR crowd pleaser!

Now on to this tasty roasted cauliflower with lemon tahini recipe…

  1. Preheat oven to 425dgrees
  2. Grab a cookie sheet & place parchment paper on it
  3. Cut up 1 head of cauliflower & toss with hemp seed oil
  4. Roast in oven for 30-45minutes (based on how crisp you want them)
  5. On the stovetop add: 3T tahini, 2 minced garlic cloves, juice from 1/2 a lemon & 1/2C water – heat on low until warm, stir & set aside

Remove cauliflower form oven, top with the lemon tahini sauce & sprinkle on sesame seeds! Enjoy!

PS. Today I used the remainder of the lemon tahini sauce as a salad dressing, SO YUM!

Nutritional Info Per Serving for Lemon Tahini Sauce (Serves 8): 40 calories – 3 grams of fat – 1.5 carbs – 1 gram of protein

Continue reading for ingredient list & original recipe…

Continue reading

Easter Lamb Burgers with Roasted Cauliflower

_MG_1737

HAPPY EASTER EVERYONE! We are back in my hometown enjoying family fun and last night I decided to cook an early Easter dinner. I was thinking about a fancy lamb dinner – however, I decided to turn it down a notch & grill up some lamb burgers since it was such a beautiful day! I paired the burgers with roasted cauliflower (kind of like fries, right?) – and they were amazing! Both of these will be cooked up again with only more gorgeous sunny days heading our way!

Enjoy your day with your family & loved ones – maybe even spice up your night with an Easterita!

Lamb Burger:

  1. In a large bowl blend: 3lbs ground lamb, 2/3C chopped mint, 4t paprika, 1.5t cinnamon, 1t salt & 3T EVOO – make 8 patties 
  2. Grill the patties or cook on a skillet for 4minutes on either side
  3. Meanwhile, slice 8 ciabatta buns & place in preheated broiler till golden
  4. In side bowl mix: 3C baby spinach, 1.5C crumbled feta cheese, 1 sliced red onion

Dill Sauce:

  1. Combine 2C fage 0%, 1/3C chopped dill, 3T chopped mint, 4 cloves minced garlic, juice from 1 lemon, 1/2 chopped cucumber (peeled) & add S/P to taste – stir & refrigerate

Now on to the roasted cauliflower…

_MG_1725

Roasted Cauliflower:

  1. Preheat oven to 425degrees with both racks relatively in the middle of oven & place 2 baking sheets in oven as it heats
  2. Slice up 2 heads of cauliflower – drizzle with EVOO, S/P (as much as you want) & toss
  3. Remove baking sheets, place cauliflower on sheets & roast for 25minutes
  4. In a skillet mix: 2C torn french bread pieces (about size of raisins) & 1T EVOO – stir around till bread gets crisp (8minutes) – reserve in large bowl
  5. In the same skillet add: 4T minced garlic, 1/2t red pepper flakes 1/2C chopped golden raisins, 4T sherry vinegar (not the same as sherry cooking wine!) & 4T water – once liquid  evaporates a bit put it all in the reserved bowl
  6. Once cauliflower is fully roasted mix in to the reserved bowl

To serve, place burger on toasted bun, a dollop of the dill sauce on the buthrt, top with the spinach/feta mix & scoop a spoonful of the roasted cauliflower on the side! This meal was am Easter hit. Hope you enjoy & Happy Easter!

Nutritional Info Per Burger without Bun & Spinach Mix (Makes 8 Burgers): 380calories – 28 grams of fat – <1 carbs – 29 grams of protein
Nutritional  Info Per Dill Sauce (Serves 8): 30 calories – 0 fat – 3 carbs – 5 grams of protein
Nutritional Info Per Serving of Cauliflower (Serves 8): 100 calories – 4 grams of fat – 17 grams of carb – 2 grams of protein                         
 

For ingredient list continue reading…

Continue reading

%d bloggers like this: