Recipe by Estee Kafra

Curried Cauliflower

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

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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.


Main ingredients

  • 1 head cauliflower or 1 pound (454 grams) Beleaf 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

  • 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


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.  

Curried Cauliflower

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