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Cauliflower for Shabbat Lunch

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Lately, I've been to more and more Shabbat lunches were roasted cauliflower is served, in what I think is a cumin rub. Anyone know if this is a kosher by design recipe? It seems so ubiquitous that it must be coming from a more widespread source. I don't even like cauliflower, and I've been enjoying it. Anyone have the recipe?

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  1. I blv it's called cauliflower popcorn and it has turmeric. I can look up the recipe, but the way I make it is pretty simple. Toss cauliflower florets with olive oil, salt, spice. Roast at 425 until tender and lightly browned. Fr the spice component, I use smoked paprika, cumin, or trader joes everyday spice. Montreal steak seasoning is good too.

    4 Replies
    1. re: cheesecake17

      A little oil and onion soup mix works well also

        1. re: marissaj

          Is that the one with the pink cover? I have most of the books...gifts...but I don't use them much

          1. re: cheesecake17

            Yup. Pink cover. Good recipe, but if you like stuff less bland, I recommend using more spices than she calls for.

      1. my wife roasts it super well done and drizzles tehina & date syrup on it. its bangin.

        1. You can do it naked. It doesn't need any calorie-laden dressing (oil, tehini) You can roast it plain or sprinkle it with a spice blend (powdered red pepper & cumin is very good) . It is wonderful hot. Not everyone will like it cold.

          1 Reply
          1. re: AdinaA

            I've roasted it plain with spiced and drizzled with oil and spices. Delicious both ways, heats up better when there is a bit of oil involved.

            Cauliflower "steaks" are also great but I haven't tried reheating