APPETIZERS AND DIPS - ROASTED CAULIFLOWERS

Roasted Cauliflower and Tahini Spread

Ingredients
1 head of cauliflower (2 lbs.) halved crosswise and thinly sliced
¼ cup vegetable oil
2 Tablespoons minced fresh ginger (I would say go with a solid two)
2 teaspoons ground coriander (I round up to a hefty two teaspoons)
Kosher salt
3 Tablespoons tahini (sesame) paste
3 Tablespoons fresh lemon juice
Sesame seeds
Pita bread or chips, for serving

Directions

Preheat oven to 450. In a large bowl, toss the cauliflower with the oil, ginger and coriander and season with salt. Spread the cauliflower on a rimmed baking sheet and roast for about 40 minutes, stirring once or twice, until tender and lightly browned in spots. Let cool slightly

Transfer the cauliflower to a food processor. Add the tahini and lemon juice and pulse to a chunky puree; season with salt. Add the cilantro and pulse just until incorporated. Transfer the spread to a bowl and sprinkle with sesame seeds. Serve warm with pita bread or chips.

You can skip the step with the cauliflower in the food processor: just mix the tahini and lemon juice and pour over the cauliflower

LOU OF ORLANDO EVENTS

SATURDAY 3/31/2012

AT THE SEMINOLE STATE COLLEGE

Sanford/Lake Mary Campus

12:20 pm - 1:30 pm Lunch provided by Lou Of Orlando

  and sponsored by PowerDNN

Feeding 600 Guests !

APPETIZERS AND DIPS = TZATZIKI

Tzatziki - Cucumber Yogurt Dip

Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

APPETIZERS AND DIPS - SALMON CAKES

Salmon Cakes

 

Original Recipe Yield 4 servings

Ingredients

• 1 (7 ounce) can salmon, drained and flaked
• 1 egg, beaten
• 1 tablespoon olive oil
• 2 green onions, finely chopped
• 1cup finely crushed unsalted cracker crumbs
• lemon pepper to taste
• 1 teaspoon Worchestershire sauce

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together salmon, egg, olive oil, green onions, and 1/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a greased baking sheet.
3. Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

Want to add flavour ? Try the Salmon cakes with a little of Tzatziki sauce ( next post )