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Tuesday, March 25, 2014

Cauliflower, perfect for Pesach!

Hi everyone.  I'm finally back. I had some major abdominal surgery last month, after 6 months of persistent diverticulitis which curtailed almost all my activities.

Passover is coming so I hope to post several recipes and ideas for some different ideas to perk up Pesach meals and snacks.

Baked Cauliflower with Dates and Almonds

1head cauliflower separated into florets
1/4 cup grape seed oil
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper or to taste
15 pitted dates, chopped
1/2 cup toasted almonds
1/2 cup thinly sliced red onion
4 cups mixed herbs, loosely packed, arugala, parsley, basil, cilantro or mint

Dressing:

1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1 teaspoon honey
1 tablespoon extra virgin olive oil
3 tablespoons water
Salt and pepper to taste

Preheat the oven to 425 degrees
Lightly oil a rimmed sheet pan

In a large bowl, mix the oil, coriander, cinnamon, ginger, nutmeg, cayenne pepper, salt, and pepper. Add the cauliflower and toss until well coated. Pour the cauliflower into the prepared pan and bake for 20 to 25 minutes, turning twice, until tender and lightly browned.

In a large bowl, put the lemon juice, zest, honey, salt, pepper, olive oil, and water and whisk until well combined. Add the cauliflower, almonds, dates, onion, and mixed herbs. Toss gently, pour onto a platter, and serve.

B'tayavon!

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