• clcorbi on February 03, 2018

  CAULIFLOWER SCHAWARMA PITA--I can't wait for this book to be indexed someday so that I can add this recipe to my "Weeknight-Friendly" and "Favorite Recipes" bookmarks! We really loved this. The spice blend on the cauliflower was awesome. It was so fast to throw together, the tahini-yogurt sauce was super flavorful, and once it was all stuffed into a pita (we also added arugula and pickles), this made a really filling yet healthy dinner. Definitely will be repeated. Yum.

Notes about Recipes in this book

• Bacon & egg fried cauliflower rice

  • clcorbi on March 19, 2018

    Yum. I am really, really loving this Short Stack. This dish is fast, healthy-ish, and extremely satisfying--although the cauliflower is different from rice texturally, it still plays nicely as a carb-y substitute. I would NOT recommend attempting to grate a whole head of cauliflower, though. That part was super annoying and I'll hold out on making this again until I can get my hands on some riced cauliflower from TJ's.

  • meggan on October 21, 2020

    Cauliflower rice is my new thing!

• Roasted chicken with chicken-y cauliflower

  • clcorbi on May 01, 2018

    This chicken was delicious in the way that basically every roast chicken is, but it could use some tweaks. I really enjoyed the flavor of the rosemary and garlic, but next time I'd give the chicken more time to marinate with the spices, which is something the recipe didn't call for. Also, one cauliflower is not enough vegetables compared to a 4-lb chicken, and at 450 degrees, the cauliflower begins to burn very quickly. I added a bag of baby carrots to the tray to get some extra vegetables, but found that all the veggies cooked down too fast and got almost burnt by the time the chicken was done--next time I'd add them in halfway through the cooking time. Also, the chicken skin stuck to the sheet pan very badly each time I flipped it, which resulted in us losing a bunch of delicious crispy chicken skin goodness. I'm not sure if that was the fault of the recipe or just my chicken, though. With tweaks this recipe could be perfect, but I do prefer the version in Bourdain's Appetites.