Cauliflower Steaks with Tahini Dressing

Cauliflower Steaks with Tahini Dressing

You know I love a good challenge - well this January one of my clients asked me to cater everything under the whole 30 diet. I was excited to take on the challenge and be able to basically protein and vegetables but with enough flavors to satisfy the palate. This is how this recipe came about. Cauliflowers steaks - it saves time by using the whole cauliflower, and has zero food waste. The lemon, tahini, pomegranate molasses, and nuts give the cauliflower the kick, sweetness, and crunch it needs. What’s beautiful about this dish is that it can be served as an appetizer or main entrée. Here’s to eating more veggies!

Total Time: 25 minutes
Serves: 4 people


  • 2 heads of cauliflower

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp salt

  • 1 tbsp EVOO to drizzle

  • 1 cup tahini

  • 3 lemons

  • 1 cup water

  • pomegranate molasses, to garnish

  • mixed nuts, to garnish

  • parsley, to garnish


  1. Preheat your oven to 400F. Chop off the stem and greens from the cauliflower. Slice the cauliflower vertically to form 4-5 large steaks.

  2. Line a sheet tray with parchment paper. Drizzle EVOO, and place the cauliflower steaks on top of the EVOO.

  3. In a small bowl, mix the coriander, cumin, and salt together. Season the cauliflower steaks with the spices, and drizzle olive oil on the cauliflower.

  4. Bake them in the oven for 13-15 minutes, or until they are golden.

  5. Meanwhile, in a small bowl, pour the tahini and squeeze 2 lemons on top. Whisk together. At this point, tahini will be thick and lumpy, and this is the consistency you want.

  6. Start adding the water little by little until fully incorporated. The tahini sauce should be silky smooth.

  7. Once the cauliflower steaks are ready, place them on a platter. Squeeze the remaining lemon and drizzle with tahini sauce and pomegranate molasses. Top off with toasted mixed nuts and chopped parsley.

Sous Vide Lamb Chops with Mint Sauce

Sous Vide Lamb Chops with Mint Sauce

I love sous vide cooking! It makes my catering life so much easier. Sous vide cooking has several advantages. First, it ensures that anything you place in the water bath gets cooked evenly, which means you will NEVER get dry food. Secondly, it’s consistent. You can control and set the temperature precisely, which means you will always get the same results every single time. Lastly, you can cook things in large quantities. I can make perfect poached eggs or juicy chicken breast in a big batch without worrying about anything!

And, lamb chops are one of my favorite things to sous vide. They come out a perfect medium rare, and because they get cooked with all the aromatics, the flavors really get penetrated into the chops. After a quick sear, you have a perfect lamb chop that will be the show stopper for your upcoming dinner parties.

Total Time: 3 hours and 30 minutes
Serves: 4-6 people



  • 2 racks of lamb

  • 1 tbsp salt

  • 2 tsp freshly cracked black pepper

  • 1 tsp coriander

  • 1 tsp cumin

  • 4 tbsp unsalted butter, divided into 2 tbsp

  • 2 cloves of garlic, peeled and crushed

  • 4 sprigs of fresh thyme

  • 4 leaves of sage

  • 1 tbsp extra virgin olive oil


  • 1 bunch mint

  • 1 clove of garlic

  • 2 lemons, juiced

  • 2 scallions

  • 1/4 cup, extra virgin olive oil

  • 2 ice cubes

  • salt, to taste



  1. Heat the sous vide bath to 131F for medium rare.

  2. Pat dry the lamb chops and salt all around, including the back of the lamb chops.

  3. Mix freshly cracked black pepper, coriander, and cumin and season the lamb all around the mixed spices.

  4. Place your lamb chops in an airtight bag and put 2 tbsp of butter, garlic, thyme, sage, and olive oil. Seal the bag with a plastic straw in the corner of the bag. Slowly drop the bag into the water, letting the straw do its job taking any excess air in the bag out. Slowly take out the straw as you complete the seal of the bag. The lamb chops should be submerged in the sous vide water bath.

  5. Cook the lamb chops in the sous vide bath for 3 hours.

  6. Once done cooking, take the lamb chops out of the bag. Pat them dry and discard the aromatics.

  7. On a large skillet, preferably cast iron, heat up the rest of butter on high heat. Make sure the butter doesn’t burn.

  8. Sear the whole lamb chop on each side for 1 minute. It should take about 3-4 minutes total. Let it rest at least for 5 minutes before slicing.

  9. Slice and serve the chops with mint sauce (optional).


  1. Put mint, garlic, lemon juice, scallions, extra virgin olive oil, and ice cubes to a blender. Blend until the mixture is smooth.

  2. Season with salt and serve it with the lamb chops.

Salted Tahini Brownie

Salted Tahini Brownie

A super easy, but super delicious twist on your every day brownie. Even though I am using the boxed brownie mix, the addition of Greek yogurt, tahini, and salt add extra flavors and moisture.

If you are short on time and skills, but want to make an impressive dessert, this is the way to go!

Total Time: 1 hour
Serves: 10 - 12



  1. Preheat the oven to 350F.

  2. Follow the package directions of your brownie mixes. It will typically ask you to mix water and vegetable oil with the dry ingredients that come in a package.

  3. Add the greek yogurt and salt to the brownie mixture, and mix until fully incorporated.

  4. Pour the batter into the prepared, parchment-lined baking pan. Swirl tahini throughout the batter as you smooth it out.

  5. Bake the brownie for between 45 minutes and 55 minutes.

  6. Serve with sprinkles of flaky sea salt. Enjoy!