Recipe by Michal Frischman

Cauliflower with Mushrooms

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We are huge roasted veggie people. Since I don’t like making kugels or other side dishes that require a lot of work, I’m often thinking of interesting ways to serve vegetables. Simple seasoning and proper roasting always wins over complicated spice rubs in my book. This is a favorite, and a super-quick side to throw together.


Main ingredients

  • 2 heads cauliflower, checked (see note)

  • 2 tablespoons Gefen Olive Oil, divided

  • 2 and 1/4 teaspoons salt, divided

  • 1 teaspoon pepper, divided

  • 2 6-ounce (170-gram) containers baby bella mushrooms, sliced

  • 4 ounce (110 grams) shiitake mushrooms, sliced


Roast the Cauliflower


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).


Slice cauliflower heads into steaks (you should be able to get three to four steaks per head, but if it falls apart, no worries. It will still taste great). Lay on a Gefen Parchment-lined baking sheet and drizzle with one tablespoon olive oil, one teaspoon salt, and half a teaspoon pepper. Roast for 35 minutes or until edges are browning and core is cooked through.


Check with your rav about the proper way to check fresh cauliflower. If fresh cauliflower is not available, you can use frozen instead, just increase the oven temperature to 425 degrees Fahrenheit (220 degrees Celsius).

Sauté the Mushrooms


Meanwhile, preheat a large frying pan with the remaining tablespoon of olive oil. Sauté all mushrooms over medium-high heat until browned and no liquid remains, seasoning with salt and pepper.

To Serve


Plate cauliflower on a large platter and heap with sautéed mushrooms.


Combine tahini, water, lemon juice, one-fourth teaspoon salt, and parsley, and drizzle over the cauliflower. Sprinkle with sumac for a floral/citrus garnish.


Photography: Moishe Wulliger Food Styling: Renee Muller

Cauliflower with Mushrooms

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Sharon Gross
Sharon Gross
1 month ago

can broccoli be used as alternative? Any suggestions to adapt it well?

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