Protein Upgrade | Turkish-Inspired ORGANIC Beef & Cauliflower Dolmas
with Lemon-Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
You’ll find variations of dolmas, dishes featuring vegetables stuffed with some form of grains, throughout Turkey, Greece and the wider Balkans. Riced cauliflower, combined with spiced and browned ground beef—certified organic, so it’s better for you and the environment—, makes a paleo-friendly alternative. Packed into roasted sweet peppers, it’s pretty as a picture when finished with a lemon-garlic vinaigrette.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Diced onions
- 1 Lemon
- 2 Sweet peppers
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
13 g
Sodium
500 mg
Total Carb
27 g
Sugars
12 g
Protein
38 g
Fibre
7 g
Preparation
Roast the sweet peppers
Preheat the oven to 450°F. Halve and seed the sweet peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Start the filling
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the beef; season with the remaining spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the cauliflower rice, onions and ½ the garlic. Cook, stirring frequently, 8 to 10 min., until the cauliflower rice has softened and the beef* is browned and cooked through.
Finish the filling
To the pan of beef and cauliflower rice, add the tomato paste. Cook, stirring frequently, 1 to 2 min., until dark red. Add the demi-glace and ½ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until coated.
Make the vinaigrette
Meanwhile, juice the lemon. In a medium bowl, combine the lemon juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the sweet peppers between your plates. Stuff with the filling. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
