cauliflowers, lebanese style

one of my favorite veggies? cauliflower. mmmmmm. i found a lebanese (sort of greeky as well) packet of cauliflower spices. it was super easy, just add a little oil and cook with the spices for ten minutes. spicy and delish! i served the cauliflower with chunks of chicken (i bought a huge package at sam's, processed them, cut them into bite sized chunks, and froze them for easy dinners. i'm so awesome.) the chicken was pretty simple... but went well with the spicy, tasty cauliflower.

lunch!

for lunch i had tomatoes, mozz, MY OWN basil, the last remaining lamb dolma (not from that time, eew) and a dab of hummus. so yummy!

hummus and dolmas (yes again!)

another lebanese night! i guess we can now classify that we are officially on a "kick." a lebanese inspired "kick." and it is awesome. i'm even planning a hummus with oven roasted garlic. doesn't that sound like possibly the best thing ever? doesn't it?

also? if you've never roasted garlic do it right this moment! take a head of garlic and a medium square-ish piece of aluminum foil. then get together some spices. wrap it up with olive oil and all the spices you can imagine. pop it in the oven for oh, i don't know, like a few hours at like 350ish. until they're squishy and darker and they smell like awesome.

so we had lamb dolmas, hummus and pita (matt) slash rice crackers (me=g-f). so yum, easy to make and pretty healthy.

hummus, tabbouleah and cauliflower

lebanese night continues... i made tabbouleh with wheat and with no wheat (not pictured), hummus and sauteed cauliflower (which is officially the best veg ever). the hummus is served with paprika and olive oil. matt had pita bread with his and i, i was sad that i didn't get any wheaty breadness. BUT the cauliflower, which matt's not a huge fan of, made up for the lack of pita.

dolmas with lamb and rice (and grape leaves!)

we had a lebanese night because we got our new lebanese cookbook. i love dolmas. these are the lamb and rice dolmas and they were delish. the coolest part, i think, is that you don't have to cook the rice beforehand.

i did a pound of lamb for these and cooked them in our biggest saute pan. line the pan with extra/broken/bullet riddled grape leaves and place a couple plates on top of everything to keep the packages tight and to hold in the steam. i also put some aluminum foil on top because this pan doesn't have a top.

recipe from lebanese cuisine by madelain farab