Roasted Whole Cauliflower

This is a delicious side that looks and tastes fantastic.

1 tbsp Garam Masala
1/2 tsp kosher salt
1/4 cup Extra Virgin Olive oil
1 medium head cauliflower, leaves trimmed and bottom cut flat
1/4 cup plain hummus
1/3 cup plain yogurt
2 tbsp red pepper spread
2 tbsp chopped toasted pistachios
1/4 cup lightly packed cilantro leaves

• Preheat oven to 425F.
• Combine Garam Masala, 1/2 tsp salt and oil; set aside
• Cook whole cauliflower in large saucepan of boiling water just until tender but firm, about 3 to 4 minutes.  Drain well; place cut side in greased baking dish.  Insert tip of sharp knife into topi f cauliflower in five random places.  Brush spice mixture all over and into crevices.
• Roast in centre of oven for 20 to 25 minutes or until browned and tender.  Meanwhile, whisk together hummus and 2 to 3 tbsp water to thin sauce until thin enough to drizzle if necessary.  Set aside.
• Combine yogurt and red pepper spread.  Drizzle spoonful each of red pepper sauce and hummus sauce over top of roasted cauliflower; sprinkle with pistachios and cilantro.  Cut into wedges and serve with remaining sauces.

Pork Souvlaki

An easy dinner dish to make.  You could switch the pork for chicken if you prefer.  The Tzatziki in this is really nice.  From Canadian Living/The Barbecue Collection.

2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 large clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
675 g pork tenderloin trimmed and cut into 1 inch cubes
2 plum tomatoes, sliced
Half red onion, sliced
1 cup shredded romaine lettuce
4 greek style pocketless pitas

Tzatziki:
1 cup shredded cucumber
1/2 tsp salt
3/4 cup Balkan style plain yogurt
2 cloves garlic, minced
2 tbsp chopped fresh dill, optional
1 tbsp lemon juice

TZATZIKI
Mix cucumber with slat; let stand for 10 minutes.  Squeeze out moisture.  Stir together cucumber, yogurt, garlic, dill and lemon juice.


Meanwhile, whisk together lemon juice, oil, garlic, oregano, salt and pepper; toss with pork until coated.  Marinate for 10 minutes or covered and refrigerated, up to 6 hours.

Reserving any remaining marinade, thread pork onto skewers; brush with marinade.  Grill covered on greased grill over medium high heat, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes.  Remove skewers.  Serve with tomatoes, onion, lettuce and tzatziki on pitas.