Cauliflower cous cous, Mediterranean salad, Sumac yogurt, Herbed pita bread
Team: Twin Valley Wildcats
Host School: Twin Valley Middle High School
Age Group: High School
Ingredients
Cheddar cauliflower - 2 heads Roma tomatoes - 3ea Red bell peppers - 2ea Cucumber - 1ea Garbanzo beans - 12-16oz Kalamata olives - 8oz Maple brook feta - 8oz Eggplant - 1ea Golden rasins- 3 Oz Greek yogurt - 16oz Ground sumac - 2 tbsp Lemons - 2 ea Parsley - tt Dill - tt Thyme - tt Bread flour - 1c Whole wheat flour - 1c Sugar - 2tbsp Dry yeast - 1 pkg Salt - tt Pepper - tt Olive oil - as needed.
Preparation Instructions
For the salad Small dice Cucumber, red bell pepper - set aside Sweat Eggplant with golden rasins. Add small amount of water, cook till soft. Add to blender with about 1/4 cup of yogurt and puree until smooth. Fine chop herbs and combine with peppers, Cucumber, Garbanzo beans, olive oil. Dress lightly with chilled Eggplant puree For the cous cous Shave the cauliflower to make 'couscous' , saute on high heat with salt, pepper, olive oil. Small dice tomatoes, olives and herbs to finish. For the sumac yogurt. Pour yogurt into perforated pan, wrapped in cheesecloth and press with heavy weight for about 1 hour. When finished add sumac and lemon. Salt and Pepper For the pita Activate the yeast in water and sugar. Add all ingredients to mixer and mix for about 3-4 minutes. Proof, punch down, ball and proof again. Cook pitas on flattop