Roasted Lamb and Full Cauliflower

How to wow a crowd

Believe it or not, this was one of the first meals I cooked after my concussion. This whole roasted cauliflower, which is inspired by one of my favorite restaurants in NYC (ABCV), has been on my “recipe to-do list” for an incredibly long time. I was sitting on my couch with my mom when she mentioned her and my dad were going to stay over for dinner followed by her asking, “what should we order in?” As someone who loves to cook for those I love, and have always promised my dad for a home cooked meal after work one day before his commute home, I finally had the opportunity at my fingertips.  It was finally time to cook my parents a delicious and impressive meal in my own kitchen. Although I had just suffered a pretty serious concussion and was still unable to turn on majority of the lights in my apartment, which also showed me how magnificently calming a dimly lit home can be, cooking was the one thing I was most definitely capable of.

With a freezer conveniently packed with Pat La Frieda lamb (you’d be amazed what you can find in my freezer), and a mother willing to grocery shop for me, it was time to create something memorable and delicious. To say this meal impressed my parents and hit the spot would be an understatement; my dad licked his plate clean and my vegan(ish) mom was sneaking in bites of my lamb. I even had an extremely satisfied Joe come home from work the next day and randomly express how amazing last night’s dinner was. Turns out I may cook my best meals while concussed? I’ll freaking take it!

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Ingredients (serves 4):

  • Rack of lamb (1)
  • Cauliflower (1 large head)
  • Lemon (2)
  • Pomegranate (1)
  • Cucumber (½)
  • Greek yogurt (1 cup)
  • Hazelnuts (½ cup)
  • Golden raisins (½ cup)
  • Avocado oil
  • Tahini
  • Olive oil
  • Parsley
  • Dill
  • Curry powder
  • Turmeric
  • Tandoori blend
  • Whole cumin
  • Mustard powder
  • Salt & pepper

Directions:

  1. Make the seasoning for the cauliflower: combine ½ cup of avocado oil, juice of ½ lemon, curry powder, turmeric, tandoori blend, whole cumin, and salt & pepper
  2. Place the cauliflower on a parchment lined baking sheet and bake at 450 for 50 minutes
  3. While the cauliflower is baking, prepare its accouterments
    1. Chop the hazelnuts
    2. Chop the golden raisins
    3. Chop the parsley
    4. Peel the pomegranate and separate the seeds
  4. Prepare the tahini dressing: combine and stir 1/3 cup of tahini with ½ cup of olive oil and the juice of ½ lemon
  5. Prepare the tzatziki sauce:
    1. Chop the ½ cucumber into very thin pieces
    2. Mix the chopped cucumber into the yogurt with fresh dill, the juice of ½ lemon, and salt & pepper
  6. Rub the lamb with the curry powder, turmeric, mustard powder, and salt & pepper
  7. Place the lamb on a cooking rack and cook at 450 for 25 minutes or until the temp reaches around 130 degrees. Flip with about 10 minutes of cooking to go
  8. Remove the lamb and allow to rest for ~10 minutes
  9. While the lamb is resting, place the cauliflower on top of the pomegranate seeds, chopped hazelnuts, and chopped golden raisins and top with the tahini dressing and the chopped parsley
  10. Slice the lamb and serve alongside the roasted cauliflower head

Allergen Information:

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Low FODMAP
  • Whole30
  • Paleo

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One Sheet Pan Salmon & Vegetables

Guaranteed easiest clean up

We have a general rule in our apartment that if one person cooks, the other cleans. Since I typically am doing the former, Joe is often times the person manning the sink after we finish up our meal. With the constant flow of recipe testing that goes down in our kitchen, I am often questioned how it is possible that I dirtied so many dishes. If you have ever tried to create a recipe, or you are like me and decide to somehow use every bowl, plate, or fork in your cabinets, you get what a shitshow your kitchen can look like after the fact. In order to avoid this situation, and really just make Joe a happier human, I started creating “one sheet pan” dinners. The main requirement of these meals: once done cooking, the only dirty dish (other than those you ate on) is the baking sheet. These recipes are proving to be delicious and, not surprisingly, incredibly easy. I now know what Joe is going to request for every dinner from here on out…

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