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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.
24 ounces (680 grams) cauliflower, such as Beleaves Frozen Cauliflower, roasted (see note)
1/4 cup pomegranate arils
1/4 cup halved gooseberries (aka golden berries)
2–3 tablespoons techinah
2 tablespoons cleaned and chopped dill
1 tablespoon cleaned and chopped scallions
1 tablespoon cleaned and chopped parsley
To prepare cauliflower, toss with salt, pepper, and olive oil and roast on 475 degrees Fahrenheit (240 degrees Celsius) for 20 minutes.
Place the cauliflower on a platter, followed by pomegranate, gooseberries, techinah, and herbs.
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