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    fall

    Lebanese Cauliflower Bites ~ Arnabeet

    November 14, 2018

    cauliflower, tahini, lebanese, appetizer
    cauliflower, tahini, lebanese, appetizer

    Tangy baked cauliflower with tangy lemon and tahini sauce.

     

    There are days I can’t remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I’m not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn’t open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let’s be honest, I don’t like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

     

    Baked not Fried

    Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don’t get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I’ll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let’s be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren’t cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

    cauliflower, tahini, lebanese, appetizer

    A squeeze of lemon on the hot charred cauliflower.

     

    cauliflower, tahini, lebanese, appetizer

    Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

     

    Health Benefits

    Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It’s an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it’s a winner for anyone looking for a delicious, nutritious dish. 

    As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo,
    Cosette

    cauliflower, tahini, lebanese, appetizer

    Enjoy as an appetizer or side dish for any meal.

     

    cauliflower, tahini, lebanese, appetizer

    Lebanese Cauliflower Bites, Pin for later.

     

     

    Print Recipe
    Lebanese Cauliflower Bites ~ Arnabeet
    cauliflower, tahini, lebanese, appetizer
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword fall, lebanese
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    Ingredients
    Baked Cauliflower
    • 1 head cauliflower
    • 1 Tbsp toum *can sub 1 tbsp olive oil + 1.5 tsp garlic powder, using toum will result in better flavor)
    • 1/2 tsp kosher salt
    • lemon wedges
    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • 1/3 cup tahini
    • 1/4 cup water
    • 1/2 cup lemon juice
    • salt to taste
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword fall, lebanese
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    Ingredients
    Baked Cauliflower
    • 1 head cauliflower
    • 1 Tbsp toum *can sub 1 tbsp olive oil + 1.5 tsp garlic powder, using toum will result in better flavor)
    • 1/2 tsp kosher salt
    • lemon wedges
    Tarator (tahini sauce)
    • 1-2 large garlic cloves
    • 1/3 cup tahini
    • 1/4 cup water
    • 1/2 cup lemon juice
    • salt to taste
    cauliflower, tahini, lebanese, appetizer
    Instructions
    Baked Cauliflower
    1. Preheat oven to 500 degrees.
    2. Prepare cauliflower by cutting into florets.
    3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.
    4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.
    5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.
    6. Plate and enjoy with taratore sauce.
    Tarator Sauce
    1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.
    Share this Recipe

    Filed Under: Uncategorized Tagged With: cauliflower, garlic, gluten free, lebanese, vegan

    Mediterranean Rice Salad

    September 7, 2018

    rice, salad, wine
    rice, salad, wine

    Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

    One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that’s it for me, I don’t do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

    Sumac

    Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

    Wine Pairing

    Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

    wine, pacific rim, riesling

    This dry riesling is the perfect pairing with this Mediterranean Rice Salad

    Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

    #PacificRimWine
    #TheresARieslingForThat

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

    rice, Mediterranean, riesling, wine

    Dry Riesling is perfect with this bold lemony salad.


    Print Recipe
    Mediterranean Rice Salad
    rice, salad, wine
    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine
    Servings
    servings
    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tbsp sumac
    • 2 tsp dried mint
    • 1/2 cup olive oil
    • 1/2 cup fresh lemon juice
    • 2 tsp kosher salt
    • 1/2 red onion, diced
    • 1/2 large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes
    Course Side Dish
    Cuisine Lebanese
    Keyword fall, rice, salad, side dish, summer, wine
    Servings
    servings
    Ingredients
    • 2 cups prepared, cooked black rice cook according to package directions, can sub other rice
    • 4 cloves garlic
    • 1 tbsp sumac
    • 2 tsp dried mint
    • 1/2 cup olive oil
    • 1/2 cup fresh lemon juice
    • 2 tsp kosher salt
    • 1/2 red onion, diced
    • 1/2 large English cucumber, chopped
    • 4 large radishes, chopped
    • 1 large red pepper, chopped
    • 1 small bunch Italian parsley, chopped
    • 1 cup cherry tomatoes
    rice, salad, wine
    Instructions
    1. Prepare your rice according to package directions. Let cool overnight in the fridge.
    2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.
    3. Prepare your vegetables, chopped in small pieces and add to salad.
    4. Mix salad to incorporate dressing and vegetables well.
    5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.
    Recipe Notes

    **You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 

    Share this Recipe

    Filed Under: Rice, Salad, Summer Tagged With: grain, Mediterranean, Riesling, salad, summer, wine

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    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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