Shakshuka Cauliflower with Skyr Tahini
I am so excited to be sharing a family favorite. Cauliflower Shakshuka with Creamy Tahini Skyr. What a combination – it hits all the high notes….crunchy and rich, with the umami of tahini and the lusciousness of Skyr.
It is such an honor to partner with people who share the same passion for delicious and healthy food like my friends at Icelandic Provisions . Their plain Skyr is ideal as a base for many of my sauces and MAGIC ELIXIRSâ„¢. Heirloom cultures give the Icelandic Provisions Skyr it’s unique taste and texture, which is smooth and creamy with enough weight to make a perfect sauce. And, I love that it is packed with protein, gluten free, non GMO and mindful of sugar.
Want more ideas on using Skyr as an ingredient? Scroll to the bottom for links to some great recipes!
CLICK HERE to find where you can get Icelandic Provisions Skyr.Print
For the Tahini Skyr:
- 1 container of Icelandic Provisions Plain Skyr
- 1 tbsp freshly squeezed lemon juice
- 2 cloves of garlic, pressed
- 2 tbsp tahini
- Salt and pepper to taste
For the Cauliflower with Shakshuka:
- 1 small head of cauliflower
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup of shakshuka (homemade recipe below or store bought)
- 2 tbsp olive oil
- 3 tbsp harissa (store bought or homemade, recipe below)
- 1 tbsp tomato paste
- 2 large red peppers, finely chopped
- 4 cloves garlic, minced
- 2 tsp sumac
- 5 cups, very ripe tomatoes, chopped
- 1/2 tsp salt
Heat olive oil in medium frying pan. Add all of the ingredients except the tomatoes and cook for about 8 minutes or until the peppers have softened.Add the tomatoes and simmer about 10 minutes longer or until you have a thick sauce. Add additional salt to taste.
- 3 red peppers
- 1/2 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1/2 tsp sumac
- 1 1/2 tsp olive oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, pressed
- 3 hot red chiles, seeded and coarsely chopped
- 2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.
Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed. Salt to taste.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
Click on the links below for more recipes using Skyr!
- Gluten Free Blueberry Bilberry Skyr Waffles
- Pesto Skyr Tomato Bliss
- Blueberry and Skyr Winter Dream
- Creamy Beet Citrus Salad
- Fusion Pepper Chicken
- Green Goddess Inspiration
- Best Ranch Ever MAGIC ELIXIRS
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