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This was a spur-of-the-moment recipe I came up with when I had a little extra Dijon mustard in the jar. I mixed it with the rest of the ingredients, roasted it, and it became an instant family favorite! Use it in a salad or as a side dish.
24 ounces (680 grams) cauliflower
1/3 cup oil
2 tablespoons Haddar Dijon Mustard
5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup prepared techinah
2 tablespoons Ta’amti Harissa (or homemade)
Preheat oven to 450°F (230°C).
Spread the cauliflower on a lined baking sheet. Mix the oil, Dijon mustard, garlic, salt, and pepper until combined. Pour the mixture over the cauliflower and toss to coat.
Bake the cauliflower for 35–45 minutes or until crispy.
While the cauliflower is baking, mix the techinah with harissa until well-incorporated. Serve the cauliflower warm or at room temperature with harissa techinah.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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