Protein Upgrade | ORGANIC Beef & Cauliflower Turkish Dolmas
with Lemon-Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
710 /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 beef—certified organic, so it’s better for you and the environment—makes a paleo alternative, packed into roasted peppers and finished in a lemon-garlic vinaigrette.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 50g Diced onions
- 15ml Minced garlic
- 2 Sweet peppers
- 1 Lemon
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 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
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
47 g
Saturated Fat
13 g
Sodium
500 mg
Total Carb
34 g
Sugars
15 g
Protein
38 g
Fibre
9 g
Preparation
Roast the 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
