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!
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:
- 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
- Place the cauliflower on a parchment lined baking sheet and bake at 450 for 50 minutes
- While the cauliflower is baking, prepare its accouterments
- Chop the hazelnuts
- Chop the golden raisins
- Chop the parsley
- Peel the pomegranate and separate the seeds
- Prepare the tahini dressing: combine and stir 1/3 cup of tahini with ½ cup of olive oil and the juice of ½ lemon
- Prepare the tzatziki sauce:
- Chop the ½ cucumber into very thin pieces
- Mix the chopped cucumber into the yogurt with fresh dill, the juice of ½ lemon, and salt & pepper
- Rub the lamb with the curry powder, turmeric, mustard powder, and salt & pepper
- 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
- Remove the lamb and allow to rest for ~10 minutes
- 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
- Slice the lamb and serve alongside the roasted cauliflower head
Allergen Information:
- Gluten Free
- Dairy Free
- Soy Free
- Low FODMAP
- Whole30
- Paleo
