25
fish . Garnish as desired with shredded cabbage, cilantro, avocado,
fresh lime and crema or sour cream .
Nutritional information per serving per taco:
Calories 149 (22% from fat) • carb. 21g • pro. 13g • fat 1g • sat. fat 0g
chol. 24mg • sod. 447mg • calc. 55mg • fiber 2g
Cauliflower Steaks
The hot griddle provides even heating, browning cauliflower steaks to
beautiful crispiness in just 20 minutes . The griddled cauliflower pairs
beautifully with the Salsa Verde, recipe on page 22 .
Makes 4 servings
1
cauliflower head, about 1¾ pounds
1
tablespoon olive oil
½
teaspoon kosher salt
1 . Place the Grill/Griddle Plate onto the Baking Pan, lined with foil,
with the Griddle side facing up . Place into the oven in the lower rack
position . Set to Grill at 450°F and preheat for at least 10 minutes .
2 . Cut cauliflower into even slices, about ¾ inch to 1 inch thick . Brush
liberally with olive oil on both sides and sprinkle with salt .
3 . Once preheated, carefully and evenly place the cauliflower slices
onto the griddle plate . Cook for 10 minutes on each side .
4 . Serve with desired sauce or enjoy on its own .
Nutritional information per serving (based on 4 servings):
Calories 80 (40% from fat) • carb. 10g • pro. 4g • fat 4g • sat. fat 1g
chol. 0mg • sod. 355mg • calc. 44mg • fiber 4g
Falafel
AirFrying lightens this Middle Eastern dish without compromising
on crunch or flavor . Don’t forget this recipes requires the chickpeas
to be soaked overnight .
Makes 12 falafel
1
garlic clove
1
small shallot, halved
½
cup dried chickpeas, previously soaked overnight,
rinsed and drained
¾
teaspoon kosher salt
1
/
8
teaspoon freshly ground black pepper
¾
teaspoon ground cumin
¼
teaspoon ground coriander
1
/
8
teaspoon chili powder
1
/
3
cup packed fresh Italian parsley leaves
1
tablespoon unbleached, all-purpose flour
¼
teaspoon baking soda
1
tablespoon water
Nonstick cooking spray
Olive oil for brushing or spraying
Pita bread, chopped tomatoes and cucumbers and tahini
for serving
1 . Insert the chopping blade into the work bowl of a food processor .
Add the garlic and shallot and pulse to chop, about 8 pulses . Add
the chickpeas, salt and spices with the flour . Pulse 6 to 8 times to
coarsely grind the chickpeas . Scrape the work bowl and then contin-
ue to pulse to completely incorporate all ingredients . Remove and
reserve
1
/
3
cup of the mixture .
2 . Dissolve the baking soda in the water . With the processor running,
add the liquid through the feed tube and continue running until incor-
porated . Remove mixture and stir together with the reserved
1
/
3
cup .
