Pork & Cauliflower Turkish Dolmas
with Lemon-Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
610 /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 in a lemon-garlic vinaigrette.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 15ml Minced garlic
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Sweet peppers
- 50g Diced onions
- 1 Lemon
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 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
39 g
Saturated Fat
9 g
Sodium
540 mg
Total Carb
33 g
Sugars
15 g
Protein
38 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!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
