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Recipes // Appetizers // Roasted Cauliflower Recipe

Roasted Cauliflower Recipe

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Make 1 dozen sliders

Ingredients:
  • 12 2-ounce beef patties
  • Gyro spice mixture (recipe below)
  • 6 ounces Yogurt-Cucumber sauce (recipe Attached)
  • 12 slider potato rolls
  • extra virgin olive oil
  • salt & pepper
  • 12 cornichons (optional)
  • 12 frilly toothpicks
Gyro Slider Spice Ingredients:
  • Cumin - 6 oz
  • Coriander - 1 oz
  • Yellow mustard seed - 4 oz
  • Clove - .4 oz
  • Black cardamom- 1 oz
  • Fennel - 2 oz
  • Cinnamon - 1 oz
  • Combine all spices in mixing bowl, transfer to airtight container, label & date.
Directions:
  1. Make gyro spice & reserve
  2. Make tsatziki & reserve in refrigerator
  3. Preheat cast iron skillet to medium high heat
  4. Season sliders on both sides with salt and pepper
  5. Dredge sliders in gyro spice
  6. Add enough olive oil to film bottom of skillet
  7. In batches, so as not to crowd, sear sliders for approximately 1 minute per side.
  8. Remove to resting rack
  9. Wipe excess grease with paper towel and repeat
  10. Place each slider on bottom of potato roll and top with dollop of tsatziki and cover gently with bun top
  11. Skewer cornichon with toothpick and spear sliders.
  12. Transfer to plate and serve
Tsatziki Ingredients:
  • 1 English cucumber, peeled
  • 10 cloves garlic, smashed and finely chopped
  • 1 cup distilled white vinegar
  • 4 shallots, thickly sliced
  • 1 cup small, picked sprigs dill
  • 1 ½ cups strained or Greek yogurt or labne spread
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt and cracked black pepper
Directions:
  1. Quarter the cucumber lengthwise and trim off the triangular wedge of seeds.
  2. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
  3. In a food processor, combine the garlic, vinegar, shallots and sill.
  4. Pulse until finely chopped but not pureed.
  5. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oik and lemon juice.
  6. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. *You can store Tsatziki in a covered, clean jar in the refrigerator for up to 1 week.
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