This is amazing. I don't usually like sweet and savory together, but this one wins for me. It reminds me of a fancy grilled cheese sandwich I had a food-gasm over when we lived in Boston and had Roxy's Grilled Cheese (yes, the food truck!).
INGREDIENTS
8o z grilling cheese (Halloumi is what I used)
1 oz dried apricots
1 tbsp stone-ground mustard
2 cups cauliflower rice
3 oz green kale
1 oz roasted red peppers
0.5 oz pistachios
2 tbsp cilantro-turmeric tahini sauce
DIRECTIONS
1. Remove and discard thick stems from green kale. Roughly chop leaves.
2. Roughly chop pistachios.
3. Place dried apricots in a small bowl. Cover with 0.5 cup of water. Let soak at least 5 minutes. Roughly chop, then return to bowl with soaking liquid.
4. Heat 1-2 tbsp of olive oil in a large saute pan over medium heat. Add cauliflower rice and roasted red peppers. Season with 0.25 tsp salt and pinch of pepper. Cook 4-5 minutes, stirring occasionally.
5. Add kale and pistachios. Cook 1-2 minutes or until kale is slightly wilted.
6. Remove from heat. Drizzle with cilantro-turmeric tahini sauce to taste.
7. Cut grilling cheese vertically into two slabs, about 0.5 in thick.
8. Heat 1-2 tbsp cooking oil in medium nonstick pan over medium-high heat until shimmering. Add cheese to hot pan. Sear 1-2 minutes on each side.
9. Transfer cheese to plate.
10. Return pan used for cheese to stovetop over medium heat. Add stone-ground mustard and apricots with soaking liquid. Cook 3-5 minutes or until sauce thickens, stirring constantly. Salt and pepper to taste.
11. Divide cauliflower rice between plates. Serve fried cheese on top. Spoon apricot sauce over cheese.
This recipe serves two.
MACRO INFO:
730 Calories, 53g Fat, 16g Net Carbs, 36g Protein
CILANTRO-TURMERIC TAHINI SAUCE
Ingredients
0.25 cup tahini
3 tbsp fresh lemon juice
2 tbsp olive oil
0.5 tsp ground turmeric
0.25 tsp cayenne pepper
2 tbsp fresh cilantro, minced
Directions
1. Whisk together all ingredients with 0.25 cup of water until smooth. Add salt and pepper to taste.
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