Zahra Mekhla Roasted Cauliflower Middle Eastern Recipes

ZAHRA MEKHLA - ROASTED CAULIFLOWER (MIDDLE EASTERN)

Zahra Mekhla - Roasted Cauliflower (Middle Eastern) image

This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan.

Provided by Um Safia

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 small cauliflower, cut into florets
4 teaspoons olive oil
3 garlic cloves, very finely minced
1/2 cup tahini
1 large lemon, juice of
salt and black pepper
1 dash Tabasco sauce
1 teaspoon ground cumin
1 teaspoon za'atar spice mix
1 pinch sesame seeds
paprika (to garnish)
lemon wedge (to garnish)

Steps:

Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
Cook in oven for 25 minutes, or until browned and fork tender.
In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
Toss cauliflower in sauce and serve immediately.

Nutrition Facts : Calories 489.4, Fat 38.4, SaturatedFat 5.4, Sodium 107.9, Carbohydrate 30.3, Fiber 10.9, Sugar 5.4, Protein 15.2

MIDDLE EASTERN MAKLOUBEH WITH CAULIFLOWER AND POTATOES

Middle Eastern Makloubeh With Cauliflower and Potatoes image

This is a great Middle Eastern Dish. You can use either chicken, lamb, or beef, it tastes good with any of them. You can serve this with plain yogurt and a tomamto and cucumber salad.

Provided by Dee84

Categories Rice

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 large cauliflower
5 medium potatoes or 5 medium potatoes
1 1/2 lbs chicken or 1 1/2 lbs beef, cubed
2 cups rice (soak in hot water)
1/2 teaspoon allspice
1/2 teaspoon pepper
4 teaspoons salt (or more)
1 onion
1 dash garlic powder
2 tablespoons butter
oil (for frying)
3 1/2 cups water, and or 3 1/2 cups meat broth

Steps:

Boil meat in water, skimming the froth as it appears on the surface.
Add Allspice, Pepper, salt, and garlic and cover.
Let meat simmer over moderate heat until tender.
Strain broth into a bowl. Reserving meat for later use.
Break the Cauliflower into medium-sized flowerets. Sprinkle with salt, then fry in deep hot oil until golden brown. Drain on absorbent paper.
Do the same with the potatoes (cut in large cubes).
In a 4-quart pot, saute onion and meat. Cover meat with cauliflower, potatoes, and drained rice.
Add brother or water to cover the rice.
Let it all come to a fast boil. Then reduce heat.
Cook covered for 40 minutes, or until the rice is tender and the water is absorbed. Remove from fire.
Let cool for 1/2 hour, then turn pot upside down in a large platter or a large plate.
If desired, garnish with sauteed pine nuts.

Nutrition Facts : Calories 926.5, Fat 24.1, SaturatedFat 11, Cholesterol 105.3, Sodium 2531.3, Carbohydrate 137.4, Fiber 12, Sugar 7.3, Protein 40.2

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