32 ounces good vegetable stock
Sea salt and ground black pepper, to taste
6 sprigs flat-leaf parsley
1 head cauliflower, and broken up into small florets (core and green parts removed)
1 small roasted garlic head
½ cup half and half
Place the vegetable stock, salt, pepper, parsley and cauliflower in a medium pot over medium-high heat. Cover with a lid and cook until the cauliflower is tender, 25 to 30 minutes. Discard the parsley. Remove from the heat.
Add the roasted garlic cloves and blend using a stick or container blender until completely smooth.
Stir in the half and half.
¼ cup canola oil
1 tablespoon harissa or other hot sauce
Fine grain sea salt and ground black pepper, to taste
1 garlic clove, minced
2 large or 3 medium Idaho or red skin potatoes, cut into 6 wedges lengthwise (I used red skin)
2 tablespoons zaatar
Chopped cilantro, for garnish
Optional vinaigrette for serving:
1 small shallot, minced
2 tablespoons white vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil
Preheat the oven to 450 degrees Fahrenheit.
Place the oil, harissa, salt, pepper and minced garlic in a large glass bowl and whisk to combine. Add the potato wedges and toss well to coat the potatoes with the oil-harissa mixture.
Place the potato wedges close together in a single layer in a large rimmed baking pan. Sprinkle with zaatar.
Bake for 30 minutes or until the potatoes are lightly browned and crispy on the outside and soft on the inside.
Let cool slightly and serve sprinkled with chopped cilantro.
If you wish to serve the potatoes with a vinaigrette, simply process all of the ingredients for the vinaigrette except the olive oil in a food processor. With the motor still running, slowly add the olive oil until emulsified. Serve the vinaigrette in a small bowl alongside the potatoes.
Serves 4 to 6
For the chickpeas
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon honey
1 tablespoon Dijon mustard
1 (15-oz) can chickpeas, rinsed and drained
3/4 cup finely diced celery (about 2 stalks)
1/2 cup sliced green olives
1/2 cup golden raisins
15 basil leaves, chopped
1/2 cup cubed feta cheese (optional)
1/2 teaspoon ground cumin
Salt and freshly ground pepper, to taste
For the couscous
1 1/4 cups water
1/4 teaspoon salt
1/2 tablespoon olive oil
1 cup instant whole grain couscous
Prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and mustard in a large bowl.
Add the chickpeas, celery, olives, raisins, basil, feta (if using), cumin, salt, and pepper to the dressing. Toss well, cover, and refrigerate.
Bring water to a boil. Stir in the salt, oil, and couscous. Remove from the heat, cover, and let stand 5 minutes. Fluff the couscous with a fork.
Mix the couscous into the salad. Serve at room temperature or slightly chilled.