Part of the beauty of cauliflower lies in its mild, mellow flavor. Adaptable and unobstrusive, it’s a blank slate ready to be dressed up how you please. Grated and stir-fried, it approximates fried rice; steamed, mashed, and lashed with butter, it’s a superb stand-in for mashed potatoes; roasted whole and basted with olive oil, it’s centerpiece-worthy. Similarly, it takes to a wide range of seasonings. Here, I’ve gone a more traditional route, preparation wise. Florets are tossed with warm, aromatic spices (cinnamon and hot paprika), then roasted hot and fast. Decked out with toasted almonds, a blizzard of parsley, and an addictive tahini-based sauce, it is shockingly good, especially when paired with some juicy lamb chops, as pictured here.
…
mediterranean
Greek Chicken, Chickpea, and Orzo Bowl
As a food writer, I’m not the target audience for meal delivery kits. When I’m cooking dinner, it’s typically to test or tweak a recipe I might post about, I actually enjoy grocery shopping, and I’m a bit of a control freak (did I mention that I like do to my own grocery shopping . . .). Still, after having a number of friends rave about one service or another, I was intrigued and decided to cook my way through a few of the different kits to see how they stacked up.
…