Eat What You Want: 125 Recipes for Real Life by Gaby Dalkin

Author:Gaby Dalkin
Language: eng
Format: epub
Publisher: Abrams
Published: 2020-04-28T00:00:00+00:00

Seasoned Rice (recipe follows)

Seasoned Rice

1 cup (195 g) jasmine rice

2 tablespoons rice wine vinegar

Cook the rice according to the package directions; transfer to a large bowl. Add the vinegar and toss to combine.

Turkey

Cauliflower

Shawarma Bowl

I originally came up with this recipe as a side dish (this page), serving the cauliflower on its own, because it really is that good. It has all the rich, crispy flavor of a meat-based shawarma, which is perfect for a Middle Eastern street food–style bowl with fresh veggies, hummus, feta, and tahini dressing. Serve it with pita chips and you have yourself a meal.

Ingredients

2 pounds (910 g) cauliflower florets

1 tablespoon ground turmeric

1 tablespoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon ground coriander

1 teaspoon paprika

¼ cup (60 ml) olive oil

1 cup (240 g) hummus (this page)

1 cup (55 g) shredded romaine lettuce

1 cup (95 g) shredded purple cabbage

1 cup (145 g) cherry tomatoes, halved

1 cup (120 g) sliced Persian cucumbers (about 1 cucumber)

½ cup (75 g) crumbled feta cheese

1 cup (240 ml) Lemon Tahini Dressing (this page)

Toasted pita chips

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Put the cauliflower florets on the prepared baking sheet. In a medium bowl, combine the turmeric, cumin, salt, pepper, coriander, paprika, and olive oil and stir to blend. Drizzle the spiced oil on top of the cauliflower and toss to combine so the florets are evenly coated. Roast for 35 minutes, or until the cauliflower is caramelized and browned.

To assemble the bowls, schmear ¼ cup (60 g) of the hummus in the bottom of 4 bowls. Top the hummus with equal amounts of the romaine, cabbage, tomatoes, and cucumbers. Pile about ¾ cup (245 g) of the roasted cauliflower in the middle of each bowl and sprinkle with the feta. Drizzle with 4 tablespoons of the lemon tahini dressing and serve toasted pita wedges alongside to scoop up anything you want!

Serves 4

Thailand

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