I scaled this recipe back to five servings. I did make a few changes, one being using equal parts oil and vinegar (1/4 cup each) and using half red and half white wine vinegar. I followed other advice on using the blender and adding the herbs last, this worked well. I made the dressing the night before so the flavors could meld, then served it tonight on a Greek salad of romaine lettuce, halved cherry tomatoes, kalamata olives, cucumber, red onion, reduced fat feta cheese crumbles, and rye croutons. Everyone raved and said it was the best Greek salad they'd ever had! I will never make another Greek salad at home without using this recipe. Cannot recommend higher!!

Reviewed On: Jun. 6, 2010

I made this almost exactly as is. The only thing I did differently was add about half a head of garlic cloves, unchopped, instead of the diced garlic. We love the flavor of roasted garlic, and the cloves mixed in with the cauliflower were a treat. Will DEFINITELY make again!!

Reviewed On: May 25, 2010

I adjusted this recipe for my breadmaker. I have a Sunbeam and it requires liquid ingredients in first, then dry, then the yeast on top. Instead of of water, I used 'whey' that I had drained off some yogurt when making my own homemade Greek yogurt. I take a carton of nonfat plain yogurt, line a mesh colander with a coffee filter, and let the yogurt drain overnight. It comes out super thick and there's a great liquid leftover that's marvelous in baking. So I used the whey as the liquid, made the ghee right when I was making this recipe so it was still warm and liquid, and added it in with the yogurt. Then I sifted all the dry ingredients except the yeast, added that last, and used the dough cycle to knead. I put it in a large bowl brushed with ghee to let it rise, then gave it a few kneads by hand, separated it into eight pieces and formed them into rectangles. I didn't use any garnish, next time I'll use the onion seed and probably sprinkle with tumeric as well as brush with more ghee. I baked them in a 400 degree oven for ten minutes and they rose like balloons. Next time I may double the recipe and get six from each batch instead of eight. Great compliment to the meal. Will definitely make again!

Reviewed On: May 25, 2010