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Grilled Cauliflower and Sweet Potato Wraps

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I can't let a fall pass by without representation of my favorite seasonal veggie, the sweet potato! Having used this tuber in tostadas, salads, tacos, mashers, and just straight up wedges, you may think I might have tired of coming up with new recipes that center this orange-fleshed sweet spud, but I'll take any excuse to cook some up. This year comes with it yet another new use: being fodder for a sandwich in these grilled cauliflower and sweet potato wraps.

When you hear “wrap,” I'm guessing you're probably thinking a large flour tortilla, but I went the extra mile here and made my own flatbread and that was clutch in making these sandwiches so good. I didn't reinvent any wheel in the bread recipe though and instead called up a tried and true flatbread that already has multiple representations on this site. I like this recipe so much because the resulting bread is thin and tender with a great flavor thanks to the use of tangy yogurt as the hydration agent in the dough.

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Cauliflower and Sweet Potato Wraps

The original recipe is by Kenji López-Alt, and it calls for roughly two equal rising times of two hours, but my multiple experiences in making this dough have resulted in the first rise—which happens as a whole ball—taking about two and half hours to sufficiently double in volume, while the second rise—after being divided into individual portions—taking shorter at one to one and half hours.

Cauliflower and Sweet Potato Wraps

Whatever your experience is, you'll undoubtedly have hours of down time, which is ideal here to make all of the components of the sandwich. Without a sauce, I knew the cauliflower and sweet potato combo would be a little dry, so I devised a simple sauce to compliment those veggies that used Greek yogurt with the brightness and tang turned up a bit with the addition of lemon juice and then a small amount of cumin tossed in to provide and earthy undertone.

Cauliflower and Sweet Potato Wraps

I also considered doubling up the sauces with cranberry sauce too, which I actually had on hand, but instead of lengthening this recipe, I thought I'd get a similar sweet and tart effect with dried cranberries. It was that notion that also led me to think that mixing in some toasted walnuts would add a good extra depth to the final sandwich with a mellow nuttiness and contrasting crunch to the soft veggies.

Cauliflower and Sweet Potato Wraps

To prep the veggies, I cut a head of cauliflower into large florets that would not slip between the grates, and then peeled and diced the sweet potatoes into one-inch cubes. I tossed both of those with olive oil and a seasoning mixture I use often with sweet potatoes that features primarily chili powder and cumin to add contrasting heat and extra depth.

Cauliflower and Sweet Potato Wraps

I planned to make use of a single fire on the grill to first cook the bread, then the veggies, so I rolled out the dough while the coals were lighting in order to be able to cook them quickly and then get the veggies on without losing too much heat. I rolled each piece of dough out into a roughly eight inch circle that was pretty thin. There was enough flour still clinging to the dough after rolling it out that I was able to stack them all on top of each other without them sticking to easily transfer them grill-side.

Cauliflower and Sweet Potato Wraps

Having the dough prepped when the fire is just ready is key because this bread cooks best with high heat—one reason grilling will give you better results than the oven. I had set-up a two-zone fire for cooking the veggies, so I had half the grill available for direct heat cooking, which was enough space to cook two pieces of bread at once. The bread cooks so fast, I'm not sure I'd want to do more than that at once anyway because the dough will start bubbling in less than minute, then needs to be watched and flipped often to prevent it from burning. It's also fun to watch because after those initial bubbles form, the bread puffs up like a pita. As each piece of bread was done, I placed it on a plate and covered with a dish towel to keep warm. The steam created in this holding scenario also helps soften the bread, which makes it more pliable for wrapping.

Cauliflower and Sweet Potato Wraps

With all the flatbreads done, I dumped out the veggies onto the cool side of the grill and then arranged them in a single layer close to, but not directly over the fire. This has become a favorite way to roast long cooking vegetables because the closeness to the fire means they cook faster and brown, but don't burn.

Cauliflower and Sweet Potato Wraps

I do check on how things are cooking from time and time and arrange any pieces browning faster to be further from the fire, and any not browning fast enough, closer. By the end of the roasting time, about 25 minutes here, I usually have pretty evenly cooked veggies, and any needing a little boost of color I'll just move over to the hot side of the grill, which finishes the job in a minute or two.

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Cauliflower and Sweet Potato Wraps

Almost thirty minutes of cooking did mean the bread was no longer hot, although it was still warm enough to be pretty soft. I opted to heat the flatbreads quickly on the grill though to liven them up, then proceeded with making the wraps, which started with a layer of sweet potatoes and cauliflower, a sprinkling of dried cranberries and walnuts, a couple spoonfuls of the sauce, and a final adornment with mixed greens. I then wrapped the sandwiches up and secured them closed with a layer of aluminum foil.

Cauliflower and Sweet Potato Wraps

These sandwiches provided me with a good fix of sweet potatoes, but there was so much more to love about them. The potatoes alone would have been a little too much sweetness for the filling, and the cauliflower was definitely needed to add heft and a more neutral flavor that also allowed the cranberries to come through more. Both the nuts and greens added a needed crunch to the equation, while the sauce did the work of delivering moisture with a tang that went really well, especially in keeping the sweetness of the potatoes in check. All of that made for a tasty experience, but the fresh flatbread is what cemented this as something I could see myself eating regularly just because there's nothing quite like fresh bread to turn a good sandwich into a great one. I don't think I'll ever tire of sweet potatoes, and I really could post multiple recipes each fall and winter that use them, but I think in holding back a bit I can focus on the quality of the recipes I'm getting out them, which seems to only be improving year-after-year.

Published on Thu Dec 9, 2021 by Joshua Bousel

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  • Yield 6 servings
  • Prep 25 Minutes
  • Inactive 4 Hours
  • Cook 30 Minutes
  • Total 4 Hours 55 Minutes

Ingredients

  • For the Sauce
  • 1 cup Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin
  • Kosher salt
  •  
  • For the Flatbread
  • 10 ounces bread flour (about 2 cups)
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon instant or rapid-rise yeast
  • 6 1/2 ounces yogurt or whole milk (about 3/4 cup plus 1 tablespoon)
  • 2 tablespoons extra-virgin olive oil
  •  
  • For the Vegetables
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 head cauliflower, cut into large florets
  • 3 tablespoons extra-virgin olive oil
  •  
  • For the Wraps
  • 1/2 cup dried cranberries
  • 1/2 cup roughly chopped toasted walnuts
  • 2 handfuls of mix greens

Procedure

  1. To make the sauce: In a small bowl, mix together yogurt, lemon juice, olive oil, and cumin. Season with salt to taste. Transfer to an airtight container and store in refrigerator until ready to use.
  2. To make the flatbread: Whisk together flour, sugar, salt, and yeast in the workbowl of a stand mixer fitted with a dough hook. Add in yogurt or milk and olive and mix at low speed until dough comes together. Dough should stick to the bottom of bowl as it kneads, if it is not, add in extra yogurt or milk 1 tablespoon at a time as necessary. Increase speed to medium-high and knead for 5 minutes. Turn dough out onto a lightly floured surface and knead a few times until a smooth ball forms. Place dough in a large bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 2 1/2 hours.
  3. Turn dough out onto a floured work surface and cut into 6 equal pieces. Roll each piece into a ball and place on a baking sheet or floured surface, cover with plastic wrap or damp cloth, and let rise at room temperature until doubled in volume, about 1 1/2 hours. On a floured surface, roll each piece of dough out into a circle roughly 8-inches in diameter.
  4. Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place one or two pieces of dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a plate and cover with a dish towel. Repeat with remaining dough.
  5. To make the vegetables: In a small bowl, mix together salt, chili powder, paprika, cumin, and black pepper. Place sweet potato and cauliflower in a large bowl, add in olive oil and seasoning mixture, and toss until vegetables are evenly coated in seasoning. Arrange vegetables in a single layer on cool side of grill close to, but not directly over, the fire. Cover and cook until tender all the way through, about 25 minutes, flipping and moving vegetables around as needed for even cooking. Transfer vegetables to a cutting board and roughly chop cauliflower.
  6. To make the wraps: Quickly warm flatbread on hot side of grill, if desired. Top each piece of flatbread with grilled vegetables followed by dried cranberries and walnuts. Spoon on sauce and top with mixed greens. Roll sandwich into a cylinder and secure close by wrapping sandwich in aluminum foil. Serve immediately.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Cauliflower and Sweet Potato Wraps
Sourced From: meatwave.com/recipes/grilled-cauliflower-and-sweet-potato-wraps-recipe
Published Date: 12/09/21

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don't need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn't need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don't have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you're finished cooking your steak, you can move it to the cool side of the grill away from the coals. It'll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You'll need it for the final crust, which helps with the magic char. If you don't like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you're not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you're looking for an easy way to prepare a steak with a crispy crust, you'll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you're using. It's important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston's Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you're looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you'll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It's best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai'i. Once you've cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It's also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

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