Turkish-Inspired Pork & Cauliflower Dolmas
with Lemon-Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
You’ll find variations of dolmas—dishes featuring veggies stuffed with some form of grains—throughout Turkey, Greece and the wider Balkans. Riced cauliflower and spiced pork makes a paleo alternative, packed into roasted peppers and finished with lemon-garlic vinaigrette.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 50g Diced onions
- 15ml Minced garlic
- 1 Lemon
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Sweet peppers
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Mustard
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
44 g
Saturated Fat
9 g
Sodium
540 mg
Total Carb
33 g
Sugars
15 g
Protein
39 g
Fibre
9 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 pork; 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 often, 8 to 10 min., until the cauliflower rice has softened and the pork* is browned and cooked through.
Finish the filling
- To the pan of pork and cauliflower rice, add the tomato paste. Cook, stirring often, 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
