Curried Cauliflower

Recipe By Estee Kafra

Cook & Prep: 45 m
Serving: 6
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegan , Gluten Free , Low Fat
Source: Family Table by Mishpacha Magazine

I used fresh cauliflower for this recipe, and cut the florets sideways into small trees, making a pretty side dish. Frozen works well, too, though. Don’t be afraid of the interesting spices — the flavor is mellow and not overpowering.

Ingredients (9)

Main ingredients

1 head cauliflower or 1 (1-lb./454-g.) bag frozen
1/4 cup cilantro leaves (or Italian parsley), for garnish
1/3 cup rice vinegar (I like the seasoned one)
1/2 cup Bartenura Extra-Virgin Olive Oil

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Bartenura Extra-Virgin Olive Oil
2 tablespoons plus 1 teaspoon sugar
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon dry mustard (optional)
1 teaspoon Haddar Kosher Salt

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Haddar Kosher Salt

Start Cooking

Make the Cauliflower

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place all the ingredients except for the cauliflower and cilantro leaves in a jar with a tight lid and shake vigorously to combine.
Place cauliflower in a bowl, pour on almost all the dressing, and toss to combine.
Lay out cauliflower in a single row on a baking sheet, and bake uncovered for 45 minutes (less if you’re using frozen cauliflower). Sprinkle with the last bits of remaining dressing and the chopped herbs.