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Cauliflower for Shabbat Lunch

craigcep Apr 25, 2012 08:01 AM

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?


  1. a
    AdinaA Apr 26, 2012 05:19 AM

    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
      cheesecake17 Apr 26, 2012 06:07 AM

      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

    2. m
      Moishefrompardes Apr 25, 2012 09:33 PM

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

      1. c
        cheesecake17 Apr 25, 2012 08:23 AM

        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
          njkosher Apr 25, 2012 08:51 AM

          A little oil and onion soup mix works well also

          1. re: cheesecake17
            marissaj Apr 25, 2012 10:14 AM

            It is KBD Entertains I believe.

            1. re: marissaj
              cheesecake17 Apr 25, 2012 02:16 PM

              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
                marissaj Apr 25, 2012 05:51 PM

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

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