Full confession, while traveling I often end up eating some meat. In Jordan, I ate more than usual for a number of reasons. One of the main reasons is that I have to watch cholesterol, and restaurants in Jordan love to pre-dress/drench salads in oil and smother vegetables in cheese. It's a balancing act.
The good news: I end up getting inspired by what I usually never eat. This time I was inspired by some lamb chops I had at the Capital Grill at the Four Seasons and the general use of za'atar seasoning in much of the meals we had throughout Jordan.
I've used our sous vide to make cauliflower steaks before. I tweaked ever so slightly to make it "za'atar." I found a mint-pea dip recipe and replicate the sauce that came with the lamb chops.
Cauliflower Recipe | Makes: 3-4 steaks | Time: ~50 min.
1 head of #cauliflower
2 tbsp za'atar seasoning
2 tbsp vegan butter
Set the sous vide water bath to 182F.
Slice the cauliflower head into 1-1.5 inch slices. Season with za'atar, then vacuum seal.
When the temperature is set, add cauliflower to the water bath. Cook 25 minutes. (Meanwhile prep pea-mint sauce below.)
Remove and let cool 10 minutes.
Warm a pan over medium heat. Add vegan butter. Saute steaks 3-4 minutes on each side. Work in batches as necessary.
Adjusted and added a bit of water to make My New Roots' pea dip a pea sauce | Makes: | Time: ~5 min.
1 cup canned green #peas, drained 1 tbsp lemon juice 1 large clove garlic ¼ cup packed mint leaves 1 tbsp EVO 1 tbsp raw tahini ¼ tsp salt
Water, for thinning
Instructions Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree. Slowly add water to thin to your preference.