"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard
This recipe is totally inauthentic, but it tastes amazing. Chicken shawarma is one of my favourite take-out meals, but it's not so easy to make at home. This version gives you the wonderful flavours of chicken shawarma, with a hit of healthy vegetables and an amazing, easy white garlic sauce. Serving it on mini-naan bread, taco-style, makes it a decadent, delicious one-pan dinner.
The recipe is inspired by this one at Food52, but I've made some changes and added the awesome white sauce. Roasting the veggies and chicken together on one tray makes this one of the most easy and delicious meals I've made in a long time.
These mini-naan make a perfect serving vessel for the shawarma-flavoured filling, but if you can't find them you can use pita or any other flatbread, warmed until soft. Or just serve the chicken mixture on its own or over rice. Just don't forget the sauce!
This white sauce is amazing! I love this sauce, and I've seen some very complicated recipes for it but this one is so simple, tangy and garlicky, it's perfect with the rich shawarma and naan.
You've got to try this recipe.
Ingredients:
For the Shawarma
1 medium head cauliflower, cut into florets
1 medium red onion, sliced
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
6 boneless skinless chicken thighs
6-8 mini naan, pitas or flour tortillas
For the White Sauce
1/2 cup mayonnaise
1/3 cup greek yogurt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried dill (optional)
1 teaspoon sugar
1 1/2 tablespoons white vinegar
Directions:
For the Shawarma
Preheat the oven to 425 degrees. Place the cauliflower and onions in a large bowl and coat with 2 tablespoons of oil. Mix together all the spices, salt and pepper. Toss half the spice mixture with the cauliflower mixture until it's covered. Spread the cauliflower mixture on a large sheet pan and roast for 20 minutes.
In the same bowl, coat the chicken thighs with 1 tablespoon oil and the remaining spice mix and let sit at room temperature.
When the cauliflower has roasted for 20 minutes, remove the pan from the oven and toss the cauliflower. It will have shrunk a bit. Make room on the pan for the chicken thighs and spread them on the pan in a single layer around the cauliflower. Roast for 20 more minutes, checking halfway through and flipping the chicken and tossing the cauliflower so it doesn't burn. Some parts of the cauliflower will get quite dark and crispy. This is good!
Meanwhile make the white sauce.
Mix all ingredients together until smooth and runny. Taste and adjust seasonings (add more salt or garlic if needed). Refrigerate until ready to use.
To assemble:
When the chicken and cauliflower are done, remove the pan from the oven. Heat naan according to package directions or warm pita or tortillas, or serve over rice. Pile the chicken mixture on warm bread or rice and drizzle with the white sauce.
As winter approaches I'm getting into the habit of making a veggie soup on the weekend for lunch and having the leftovers for lunch or dinner during the week. These soups are healthy, made with all vegetables and stock, no cream. But this one has a wicked topping to make it a little decadent.
Here's all you need for the soup:
A head of cauliflower, 3 leeks, 4 garlic cloves and a carton of chicken broth. Plus a little salt and pepper.
For the toppings you'll need:
Some shredded sharp cheddar, diced cooked bacon and sliced green onions.
First cook the bacon in your soup pot.
Remove from the pot and drain on paper towels.
You should have lots of bacon drippings left in the pot. You can remove some and leave only a tablespoon or two.
Now the leeks. We'll only use the white and light green parts.
Leeks are filthy creatures. Dirt accumulates between the layers. You need to rinse them very well multiple times before cooking.
Slice the leeks.
Cover them with water in a large bowl and swish them around. Change the water until it runs clear. Then drain the leeks.
Look at all that dirt!
Carefully add the clean leeks to the bacon drippings in the pot. Sprinkle with salt and pepper.
Cook for 5 minutes, then add the chopped garlic cloves and cook for one minute more.
Chop your cauliflower into florets.
And add to the pot along with enough chicken stock to cover it.
Bring to a boil and simmer for 20 minutes.
I added a little cayenne pepper and turmeric to the cauliflower, but that's optional.
Remove from heat and purée with an immersion blender.
Purée until completely smooth.
Get your toppings ready. Shred the cheese and chop the bacon and green onions.
Then ladle the soup into bowls.
And top with bacon, cheese and green onions.
Looks delicious!
Serve with some fresh crusty bread for a warm, filling dinner. Or take it to work for lunch with your toppings in a baggie. Enjoy!
This is a super delicious side dish for Thanksgiving or any time. It's not exactly healthy but you can serve it instead of potatoes. Or with potatoes like I did. This recipe comes from Epicurious.
You'll need:
1 large head cauliflower
4 tablespoons butter (1/2 a stick)
2 tablespoons flour
1 1/2 cups milk
2 cups grated old Cheddar
3 green onions, chopped
salt & pepper
20 saltine crackers
2 tablespoons horseradish
First, preheat the oven to 450 degrees and set a large pot of salted water on to boil. Break the cauliflower into florets.
Once the water boils, add the cauliflower and boil 6-8 minutes until tender.
For the cheese sauce, in a separate, smaller pot, melt 2 tablespoons of butter.
Once melted, sprinkle with 2 tbsp flour and whisk to combine.
Cook, whisking constantly for about 3 minutes over low heat. This is a roux. It slightly toasts the flour while combining it with the butter to allow a smooth sauce to emulsify when you add the liquid.
Slowly add the milk, continuing to whisk.
Bring to a boil and simmer, whisking occasionally, for about 8 minutes.
Remove from heat and add the grated cheddar, green onions and salt and pepper.
Stir to combine.
Then mix with the cauliflower. Place in a baking dish that has been sprayed with cooking spray.
Next, melt another 2 tablespoons butter in a small dish in the microwave.
Add 2 tablespoons drained horseradish.
Take your 20 saltine crackers. These are whole wheat ones.
And crumble them coarsely.
Mix with the butter and horseradish.
And sprinkle evenly over the cauliflower.
Bake for about 10 minutes until topping is golden and the sauce is bubbling.
I served this with beef tenderloin steaks and roasted potatoes, but the potatoes were highly unnecessary. This was also very delicious warmed up the next day. It would be a great, healthier substitute for mac & cheese, or a decadent side dish.
If you think you don't like cauliflower, or only eat it slathered in cheese sauce or ranch dressing, please try this. Roasting the cauliflower brings out a delicious, nutty flavour that makes it taste almost like french fries.
Cauliflower is in season now but this dish is also delicious in the wintertime with roast chicken or especially as a side dish with curry. You can spice it any way you like. Here's a simple version.
Break a head of cauliflower into florets.
Toss with a tablespoon of olive oil and spices. I used salt, pepper and cumin. Garam masala is particularly delicious too, especially with Indian flavours.
Roast the cauliflower at 400 degrees for about 30 minutes, tossing to mix at least once, until florets are tender and have some crisp edges.
Serve with barbecue chicken, steak, or just on its own. This is a great, hearty substitute for potatoes if you're cutting carbs. The crispy parts are so delicious and the flavour is a revelation!
