In The Kitchen With Michaela Podolsky - Public Lives, Secret Recipes

She hails from the first family of influencing yet has made a name for herself by sharing beauty tips, makeup tutorials, life advice & funny videos. The irony behind this blogger’s career however is that in a world where everything gets a filter, the key to her success is leaving one off. Michaela Podolsky is your virtual best friend who we can vouch feels just like that on & off your phone. We dive deep into truly important, mind-shattering details with Michaela like why you should be rubbing placenta on your face daily (no, seriously…) & how to make the worlds best avocado toast.

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In The Kitchen With Michaela Podolsky

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Author: Public Lives, Secret Recipes

Recipe type: Main

Serves: 4-6 servings

Ingredients

1 head of cauliflower
1 tbsp EVOO
a pinch of salt
a pinch of pepper
1 bunch of scallions, chopped
⅓ cup tomatoes, chopped
⅓ cup Israeli pickles, chopped
½ cup raw tahini (or desired amount)
3 tbsp ice water
4-6 piece of pita, halved

Instructions

Remove cauliflower stem & break cauliflower into bite size pieces.
In large mixing bowl, toss cauliflower with EVOO, salt & pepper until all the cauliflower is evenly coated.
Preheat oven to 450F. Toss cauliflower onto baking sheet & cook for 30-40 minutes, flipping halfway through.
Turn off the oven & remove cauliflower. Add pita directly to oven rack to get warm for about 3 minutes.
In medium mixing bowl, combine tahini with the ice water. Stir well.
Cut pita in half & fill with tahini, cauliflower, & toppings. Serve & enjoy!

Supplies

knife
measuring cup
large mixing bowl
baking sheet
spatula
scissors
medium mixing bowl
whisk