Cauliflower and Techinah 2.0

Chanie Nayman Chanie Nayman
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I made this for a big meal recently, and as I usually do when I’m prepping on Shabbos morning, I pulled out all the components I prepared before Shabbos. One of the items was a container of gooseberries that I buy from Trader Joe’s whenever I’m there. It adds so much tart sweetness to a cabbage salad, and in this case, a cauliflower platter. I also added a ton of fresh chopped dill, which really changed the whole flavor and made it delicious.

25m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Sesame

Directions

  1. To prepare cauliflower, toss with salt, pepper, and olive oil and roast on 475 degrees Fahrenheit (240 degrees Celsius) for 20 minutes.

  2. Place the cauliflower on a platter, followed by pomegranate, gooseberries, techinah, and herbs.

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