Weekly Recipe Roundup: Moroccan Cauliflower Salad + Zat'ar Spice
As a private chef I make SO MANY differing dishes in a week, some are better left to the professionals, but some are worth sharing. Here are the best of the week!
Moroccan Cauliflower Salad
My clients are Jewish, and for this years Jewish New Year (La Shana Tova!) we decided to do something fun- a trip around the world; but seriously, we wanted to create a fun menu that would impress her family!
This. Did. Not. Disappoint.
I love cauliflower because it's really good for you, and when done right (EMPHASIS on done right) it's NEXT LEVEL amazing.
Good for you AND tastes delicious. Say no more.
I won't. Here's the recipe...
2 head cauliflower, chopped into florets
2 tbsp turmeric powder
1 tbsp maple syrup (my Canadian twist)
1 tsp salt
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup pistachio, chopped finely
1/2 cup mint leaves
Preheat oven to 375F.
Whisk together the salt, maple syrup, turmeric and olive oil; combine with cauliflower and lay on a baking sheet and bake for 25-30 minutes.
TO SERVE HOT
Remove cauliflower from oven and toss with pistachio and pomegranate seeds. Garnish with mint leaves.
TO SERVE COLD
Remove cauliflower from oven and cool completely, about 20 minutes. Toss with mint, pistachio and pomegranate.
The MIGHTY ZAT'AR
This is a spice that you will come to love, and my hope is that you use it liberally in your meals.
Mix with oil and vinegar for a Middle Eastern inspired vinaigrette.
Mix with butter and rub all over a whole chicken and roast. Thank me later.
Toss with sweet potato (or regular potato)
I could go on- I won't; the point is, make this spice blend and put this sh*t on everything
1 1/2 Tbsp sumac
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp sesame seeds
1 tsp Kosher salt
1/8 tsp lemon peel
Place all ingredients in a jar and shake. Store in a cool, dry place for 6 months...doubt it will last that long