Moroccan Roasted Cauliflower with Tahini Dressing, Pistachios, & Dates
This is a straight up re-creation from a cauliflower dish I had a couple weeks ago at the new True Food Kitchen in Chicago. It was by far the best thing we ordered that night, and it reminded me so much of the flavors of Morocco.
It's pretty simple. Just dry roast a head of cauliflower. While it's cooking you whip up a simple tahini dressing (I used the most treasured sweet paprika I bought in Morocco last summer, but any kind will do). Toast some pistachios in a frying pan until fragrant, chop up some dates, fresh mint and dill and toss everything together. It's technically a side, but we've eaten it for dinner at least twice now, and we're not complaining.
I love the crunch the toasted pistachios bring to the dish and the tanginess from the dressing is cut beautifully by chunks of sweet dates. The fresh mint and dill lend themselves perfectly to pretending it's not the dead of winter and really lighten everything up.
Serves 4 as a side
1 large head of cauliflower
3 tablespoons tahini
1 garlic clove, minced
1 1/2 - 2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon agave (or honey)
3/4 teaspoon sweet paprika
2 tablespoons warm water
scant 1/4 cup shelled pistachios
4-5 pitted dates
small handful of fresh dill
small handful of fresh mint
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper then coat the bottom of the sheet with a light layer of oil (I used grape seed).
Cut the cauliflower into bite-size florets, season with salt, then place on the bake sheet and cook for 25-35 minutes until lightly browned around the edges.
While the cauliflower is cooking prepare the dressing. In a medium bowl, whisk together the tahini, garlic, lemon juice, olive oil, agave, paprika, and water. Season with salt and adjust to taste. Heat a small frying pan over medium head and toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Dice the dates, and chop the fresh dill and mint.
Remove the cauliflower from the oven and start by tossing with about half the dressing. Then toss with dates, pistachios, and herbs. Season liberally (seriously, that cauliflower can handle it) with salt. Drizzle with the remaining dressing on top and serve.
Homemade Chai
The first time I had homemade chai tea was at a yoga retreat years ago. It was made in a giant batch by a vegan, Ayurvedic chef and it was like nothing I had ever tasted. Sweet, spicy, warm, and creamy with notes and layers I don't even know how to describe all happening at the same time. I remember asking the chef how she made it as I gathered up my yoga props from the day's practice. She said she'd developed the recipe over the years and then listed off a dozen spices. I remember seeing whole spices at the bottom of the giant pot as I ladled myself cup after cup. It was incredible.
I've never been a coffee drinker, I'm convinced my husband and I are the last two people on earth who don't drink caffeine. So after I discovered chai I started ordering it at places like Starbucks and Argo tea. And let me tell you, it's been a story of disappointment after disappointment. I'm no expert, but these drinks don't even deserve to be called the same name as the stuff I had that day of the retreat. And from what I've read the main difference is that these places all use store-bought chai concentrate. Booo.
So I sought out to try and re-create that yoga retreat chai, whole spices and all. I researched all over the internet. I consulted Indian and Ayurvedic cookbooks. I experimented with different spices and different steep times. Different sweeteners and proportions. And I kept failing. Until now.
I don't know if this stuff is the real deal, and like I said, I'm definitely no expert, but this stuff tastes spot on to that magical drink I had two years ago. It's well-worth the two hour steep time, and makes a bulk portion of the best chai tea I've ever had. A warm mug of it is helping me get through winter in Chicago, but I'd imagine it would be just as good served over ice in the summer.
Notes: None of the spices were too hard to find. If you have a local Indian grocery store I recommend buying them in bulk from there. If you're in Chicago, I'm a huge fan of Patel Brothers on Devon (while you're there stock up on things like lentils, basmati rice, and rose water). I also ADORE The Spice House in Old Town, they have any spice you could ever possibly need and I don't know what I'd do without them! Last resort, check out Amazon!
Most recipes call for the finished chai to be topped with honey or agave but I found that the licorice added just enough sweetness for me. Feel free to add some in for extra sweetness.
Makes about 8 cups
8 cups water
18 whole cloves
24 green cardamom
30 whole black peppercorns
1.5 ounces fresh ginger (about a thumb size knob), roughly sliced
4 cinnamon sticks, each roughly 1 inch long
1 tablespoon diced dried licorice root
2 star anise
2-3 bags black tea (optional)
1 can full fat coconut milk
In a large pot combine the water and all of the spices, leaving out only the black tea and coconut milk. Bring water with the spices to a boil, then reduce to a simmer. Cover and simmer for 2 hours. For a caffeine-free version (this is what I did) omit the black tea. If using black tea, add it to the pot after the 2 hour steep time and let it steep however long the package instructs (usually about 10 minutes). Remove the tea bags and turn off the heat. Pour in the coconut milk and stir until combined and warmed throughout.
You can serve immediately, as the spices tend to sink to the bottom. To store the remaining tea (it's good for about a week), pour it through a fine mesh strainer and discard the spices. I stored in mason jars. While re-heating, make sure the tea does not reach boiling point as this causes the coconut milk to separate.
Dark Chocolate Peppermint Cookies {Gluten-free + Dairy-free}
These cookies smell and taste like a soft gooey version of girl scout's thin mints (without all the chemicals!). They're made with almond meal which makes them gluten-free and surprisingly loaded with protein. They're also dairy-free and made with coconut oil, which makes them sort of healthy, but still ridiculously delicious.
They're great right out of the oven but better the longer they sit. Topped with crunchy sea salt, they're crispy around the edges and soft and brownie-like in the center. I don't mess around when it comes to chocolate so I more than tripled the amount of chocolate chunks from the original recipe. Each cookie is filled with big puddles of chocolatey goodness. Also, they will make your house smell amazing!
Makes 18-20 cookies
1 1/4 cups (137 grams) almond meal
1/2 cup (30 grams) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (65 grams) brown sugar, packed
2 large eggs
1/4 cup coconut oil, melted
3/4 teaspoon peppermint extract (I used the frontier brand)
1/2 teaspoon vanilla extract
1 heaping cup (120 grams/6 oz) dark chocolate chunks
chunky sea salt for serving
In a small bowl combine the almond meal, cocoa powder, baking powder, salt, and brown sugar. Whisk to combine. In a medium bowl, whisk together the eggs, coconut oil (make sure it's melted but not hot as you don't want scrambled eggs!), peppermint extract, and vanilla extract.
Gentle whisk the dry ingredients into the wet ingredients until combined. Pour in the chocolate chunks and stir with a wooden spoon to incorporate into the dough. Cover and refrigerate for at least 30 minutes. Note the dough can be made a day in advance.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Using a cookie scoop, place the dough balls onto the parchment then flatten slightly. Cook for 7-10 minutes until fragrant. Sprinkle with chunky sea salt. Best served when cooled completely.