Super easy green curry with Israel ingredients

This is adapted from a recipe online:

1 onion

1 large or 2 small zucchinis

1 head broccoli

1 cup green beans

1 can coconut milk

1 tbs soy sauce

1 tbs coconut sugar

Juice of one-half lemon

3-5 tablespoons Maxchup green curry sauce

Optional one package tofu cubed

Fry the onion in a large pot. Break the broccoli into florets. Cut the zucchini in spears. When the onion is soft and translucent, add the vegetables, coconut milk, and the other ingredients except the lemon. Add another can or more of water to cover the vegetables. Cook covered for 15-20 minutes until the vegetables are tender. Don't overcook. At the end, add the lemon. Serve over rice. 

Easy to read Massamun Curry recipe

Here's an easy to read Massamun Curry recipe adapted from an online recipe, with fewer ingredients and easy measurements.

You need:

• Cumin seeds - 1 - 2 teaspoons
  
• Olive Oil
• 5 tablespoons red curry sauce or paste (I use MaxChup brand available in Israel)
• 1 large onion, chopped
  
• 2 medium sweet potatoes, peeled & cubed
  
• 4 medium potatoes, peeled & cubed
• 3 largish carrots, peeled & cubed
• 2 chicken breasts or 3-5 shnitzels and/OR
  
• 1 box tofu, cut in 1 inch pieces
• 1 can coconut milk (I use low fat. If using coconut cream, add only 1/2 can)
  
• 2 tablespoons peanut butter
  
• Juice of 1/2 - 1 lemon

In a large soup pot, put the cumin seeds over heat for 30 seconds, then add about 2-3 tablespoons olive oil and the onion. Fry until soft. 

Remove from heat and add the curry sauce, then add the chopped vegetables and stir until they are coated. 

Add the coconut milk and water to cover. Stir in the peanut butter (At this point, if you want to make half vegan and half meat, split the curry into two pots.) 

Add tofu or chicken as desired. (You can also make it without either.) Bring to a boil and simmer for 25-30 minutes until the potatoes and carrots are done. 

Before serving, add the lemon juice.

My entire family eats this!!! (No small feat.) Served with rice it makes one meal for four and one plus meal of leftovers. YMMV.

Gail's kale soup

I made my own vegan kale soup based on a recipe I found on food.com and what was in the house. 

Here's what's in it:

3 cloves chopped garlic

1 diced carrot

1 large bunch of kale, sliced

2 large potatoes cut in small cubes

3 plum tomatoes, peeled and chopped

2 tablespoons chopped parsley

3 bay leaves

2 tablespoons organic vegetable broth powder (aka soup mix)

1 teaspoon brown sugar

1 tablespoon red curry sauce

1 teaspoon paprika

8 cups water (possibly more)

 

I fried the garlic and carrot in olive oil, added everything else and cooked about 40 minutes. My daughter and I are happy. 

 

 

Vegan Mint Chocolate Chip Bars

These are soooo good! (Inspired by Larabars, made by Gabi)

Makes about 10 bars

Ingredients:
1/2 cup almonds
1/2 cup cashews
1 cup pitted dates
4 tablespoons cocoa powder
1 tsp peppermint extract
1/2 cup dark chocolate chips

Blend first 5 ingredients in a food processor until smooth. Add more cocoa powder if it doesn't taste chocolaty enough.

Mix in chocolate chips.

Shape into bars and freeze.

Turkey Cauliflower Burgers

These are the only burgers I'm making these days. It's a variation of a Yotam Ottolenghi recipe that uses zucchini, but I find the cauliflower is better.

Half a large cauliflower or one small one
500 g or one pound of ground turkey
chopped parsley, mint, and/or cilantro - up to 2 tablespoons of each
2 finely sliced scallions
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp ground coriander
1-2 cloves of chopped or grated garlic
2 beaten eggs

Grind up the cauliflower in a food processor. Mix in all the other ingredients.

Line a tray with greaseproof paper. Fry small burgers in olive oil on each side. Put them on the tray. When you are done frying them all, bake at 400F/200C for 15 minutes. This makes about one large tray of small burgers, which is good for about 2 meals.

Stuffed peppers

Here are some stuffed peppers - I kind of made up this recipe based on various other recipes and it turned out really well!

6 small peppers
3/4 cup rice
1/4 cup dried cranberries
1/8 cup chopped almonds
one onion
1/3 large jar of pasta sauce (about 3/4 cup, I used tomato-basil sauce)
Juice of half a lemon

Chop the onion and fry it in olive oil until soft. Add the rice, cranberries and almonds and stir and fry for 2-3 minutes.

Cut the stems off the peppers using a knife to cut around that part. Rinse out the seeds and pull out any white parts you can reach.

Fill each pepper 2/3 full of the rice mixture. Stand the peppers up in a medium saucepan.

Mix the pasta sauce with water and lemon juice. Pour into the saucepan. Add more water as necessary until the sauce is about 3/4 of the way up to the top of the peppers. Cover and bring to a boil. Turn down the heat and cook for 15 minutes. Open the pot and pour a little more water into each pepper. Cook covered for another 35-45 more minutes, until the rice inside each pepper is done.

Strawberry Mousse

This is kosher for passover if you happened to buy KFP gelatin this year!

Translated from Ruth Sirkis, המטבח בקלי קלות

2 containers strawberries (500 grams)
14 grams unflavored gelatin (one packet or tablespoon)
Half cup boiling water
Half cup sugar
1 container smooth white cheese. For those of you outside Israel, you can substitute yogurt or sour cream and the amount is about 100 grams/4 ounces. (I have made this parve but I don't remember what I used here. You could substitute non-dairy yogurt.)
1 teaspoon vanilla extract
1 tablespoon fruit liqueur (optional)
1 container whipping cream (250 ml) or Rich's whip

1. Clean the fruit and remove stems. Put aside 10 strawberries for decoration and cut them lengthwise.
Put the gelatin in a small bowl and pour the boiling water over it. Mix until the gelatin is completely dissolved, and it is liquid, clear and with no lumps. Let it cool a little.

2. Divide the rest of the strawberries in half. Cut half into quarters. The other half put into a food processor. Add the sugar and process into a smooth paste. Add the white cheese and process another minute. Pour in the gelatin, while running the machine, in order to distribute it evenly. Add the vanilla and the liqueur. Put into a bowl.

3. Whip the cream or Rich's separately into stiff peaks and mix with the strawberry/white cheese paste. Add the quartered strawberries to the mixture. Line an English cake pan (a loaf pan) with plastic wrap, put the half strawberries around the edges, with the cut side out. Pour the cream into the middle. Cover with plastic. Refrigerate for 8 hours. Before serving, turn out onto a long tray and remove the plastic.

Yotam Ottolenghi Turkey Zucchini Burgers and Zucchini pancakes

Sometimes you need a meat and veggie version you can make at the same time. Here's what you do.

Two big bowls.

1 large or 2 small grated zucchini, strained to remove most of the juice
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 cloves chopped garlic
4 good sized scallions chopped
2 tsps cumin
2 tsps salt
1 tsp pepper
Mix this all together and put half in each bowl.

Turkey burgers-
Add 1 lb ground turkey and 1 egg - mix thoroughly.

Zucchini pancakes-
Add 1 cup flour, 1/2 cup rice milk, 1 egg, 1 tablespoon baking powder - mix thoroughly

Now get two frying pans, put in oil - the burgers need more oil. The burgers may have a kind of loose batter - I find they do better if I shape them and I keep them quite small. Fry burgers and pancakes separately. The burgers should be seared on each side and removed to a pan with greaseproof paper on it. The pancakes just put in a regular oven pan.

The burgers need another 10 minutes in a 400 degree oven. The pancakes just need to be kept warm.

Serve with salad and a starch if you eat that kind of stuff.

Both these items are a hit at our house. Both travel well as leftovers.

Shabbat leftover roasted vegetable gazpacho

This is an adaptation of the Fannie Farmer cookbook recipe:

6 ripe smallish tomatoes, peeled and chopped
3 Israeli cucumbers, peeled and chopped
1 spring onion - white and green parts chopped
Roasted pepper - about 8 strips
3-4 cloves roasted garlic
4 cups leftover Challah torn up without crusts
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon tomato paste
4 cups cold water
1 tsp. salt

Put everything in a big bowl and mix with a soup wand (immersion blender). Leave a few chunks. If you have time, cool it - but you might want to just eat/drink it. 

Ruth Bader Ginsburg's Spicy Carrot Cake

From Recipes for Success Girl Scouts Cookbook

2 cups grated carrots
1 cup sugar
1/4 cup water
1/2 cup butter or oil

Cook this for 5 minutes in a heavy saucepan, stirring often. Let it cool.

1 and 1/4 cups flour
1/2 tsp salt
1 tsp cloves
1/2 tsp cinamon
3/8 tsp nutmeg
3/8 tsp allspice
1/4 tsp baking powder
1 tsp baking soda

Sift these together.

1 egg - beat until light yellow

Mix everything together until just mixed. Bake one hour at 350 in a loaf pan. She says the cake tastes better after 1 day - we wouldn't know about that.

Orange Chicken or Tofu

This is adapted from a recipe in the Diane Mott Davidson culinary mystery, the Grilling Season.  I served this with mashed potatoes.  It's a really good way to serve parve mashed potatoes with a creamy, sweet orangy sauce.

1 orange
1 cup orange juice
vinegar (anything but balsamic)
mustard
olive oil
flour
sugar
cumin
salt & pepper

1 pack tofu or 8 pieces of chicken shnitzel (that's flattened breasts cut in pieces for you overseas folks).

Marinade:

2 tbsp. vinegar
1/3 cup olive oil
1/2 tsp. mustard
grated zest of orange
juice of the orange
pinch of cumin
salt & pepper

Mix the marinade and marinate the chicken or tofu in a flat pan for 30 mins to an hour.

Sauce:

heat 2 tbsp. oil and add 2 tbsp. flour.  mix over a flame.  add 1 tbsp sugar, 2 tbsp. vinegar, 1/2 tsp. mustard and mix well.  Add 1 cup orange juice and 1/2 cup water, salt and pepper.  Whisk until smooth, heat until thickened, turn down heat and put a lid on to keep it warm.

While you are cooking the sauce, fry the chicken or tofu in a large pan, 4 pieces at a time.  Fry chicken well on each side.  You won't need oil because of the marinade, you can put a spoonful of the marinade on top of each chicken piece.

Put the chicken or tofu in the oven for 5-10 more minutes while you get your other stuff finished. 

Apple Orange Muffins

Made these easy muffins today - adapted from a Fannie Farmer basic muffin recipe:

Preheat oven to 375/190

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar

Mix these together.

In another bowl mix:

1 cup orange juice
1 egg
1/4 cup - 50 g melted butter (or oil)
1 teaspoon grated orange peel

Add wet ingredients to dry and mix till just mixed.
Add 1/3 cup ground up cereal flakes - this is optional but good for texture.  I used fitness flakes.
Add 2 small apples or one large apple, diced about .75 cm.

Mix gently and put batter in muffin cups.
Bake 25-30 minutes.

Makes 12.

What I would do with Yotam Ottolenghi's leek fritter recipe if I had it all to do over again

Two leeks
One small onion
1/2 tsp salt
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 cup chopped parsley

1/2 cup flour
1/2 cup bread crumbs
150 g yogurt
1 tablespoon baking powder
 2 eggs
cubes of bulgarit - about 1/3 of a container (feta in the US)

Chop the onion small and the leeks in slices
Saute in olive oil until soft - about 15 minutes
Add the parsley and spices to the sauteed leek + onion

Make a batter of the flour, bread crumbs, yogurt, baking powder and eggs.

Mix the vegetables into the batter.  Add the bulgarit.

Put on greaseproof paper in spoonfuls (think big cookies) and bake about 20 minutes at 170 C or 350 F.  They should be browned and set like cookies.

This is only slightly different from what I did.  This leaves out the sugar and butter from his recipe.  (I used oil instead of butter but it was really unnecessary.)  I would add the eggs - he had just one egg white.  If you don't want to use two eggs, try it with one.

Serve with yogurt or sour cream, or make a fancy sauce by adding garlic and lemon to one or the other.

Let me know if you make these!!!!

Nut loaf and green bean spread - two recipes

These two recipes start with the same ingredients but taste totally different.  So grind up a bag of nuts - I prefer cashews or almonds - I think it's about one cup, just use the whole Israeli size bag.  And chop and fry up two medium onions.  Split each item in half and then proceed as follows:

Green bean spread - this is a veggie chopped liver:

For the spread (this is a moosewood recipe but she uses walnuts) - steam 2 cups of green beans and food process them.  Hard boil two eggs.  Add the green beans to the nuts and fried onions, then grate the eggs into the mix.  Add two teaspoons mayonnaise and salt and pepper to taste.  Refrigerate.  Great on crackers or in sandwiches.

Nut loaf

My aunt Eva says I gave her this recipe. Must have been a long time ago.  Chop 2 celery sticks and 2 apples and saute them till soft.  You can also use kohlrabi or carrot, chopped small.  I also used a few mushrooms this time.  Mix with the nuts and fried onions.  Add 2 teaspoons curry powder (original recipe says garam masala), 4 oz. breadcrumbs or crushed rice cakes, 1 tablespoon ketchup, 1/4 to 1/2 cup grated cheese and one beaten egg.  Mix evenly.  Bake at 180 C or 350 F for 40 minutes.  Gabi likes it overcooked.  My aunt makes a vegan version without the cheese and egg for her grandson.  Now that's love!

Finally, how to cook swiss chard - slice it then fry in olive oil with garlic and ginger that comes in those little freezer cube.  One cube of each for one pack of chard - one package (called mangold here) gives you one small bowl of cooked chard.

Carrot muffins

Hard to believe I have not written almost any blog posts this year.

I made these carrot muffins, adapted from a recipe I found online.  Everyone, especially the kids, loved them.  I am noticing Sasha's friends like me for my cookies.  I see how I can get them to hang out here!

Carrot Muffins:

Preheat oven to 190 C/400 F

1 egg
3/4 cup orange juice
1/2 cup canola oil
2/3 cup sugar
2 cups flour (the original recipe calls for half white and half whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinamon
1/2 tsp ground cloves
2 cups shredded carrots (4 carrots)

Beat egg, add orange juice, oil, sugar.
Sift the dry ingredients together and add them to the wet ingredients, stirring only till just mixed
Fold in carrots.

Line muffin cups with paper or grease them, fill 2/3 full and bake 20 minutes till done.
Make 12 large or 18 small muffins.

I had forgotten how much I loved to make muffins when I was in graduate school.  I still have my trusty muffin pan from that time.  Hope you enjoy these are much as we did!  And remembering Sarah Fenner - we miss you Sarah.

Easy "Shabbat" sweet potato kugel

This is adapted from an Israeli recipe book, pashtidot olamiot.  It's parve, it doesn't take long to put together and it cooks for a long time.

2 large or 3 medium sweet potatoes/yams/battata
2 large or 3 medium onions
4 eggs
1 cup flour
chopped herbs if you have/want
salt
pepper
sweet paprika
olive oil
food processor

Peel the sweet potatoes and use the slicing blade of the food processor to slice them thin.  Put them in a big bowl.  Slice the onions in the food processor the same way and fry them in a bunch of olive oil until they are golden.  Add them to the bowl.  Mix in the flour, salt, pepper and paprika and herbs (parsley, cilantro, whatever you want, it's fine with none).  Beat and add the eggs and mix it all together.

Oil a large baking pan.  Flatten the mixture into the pan - you choose if you want to make it deeper or more shallow by the size of the pan.  More shallow will have crispier parts.  This bakes for two hours at 180 C (365 F) or you can bake it overnight in a low oven.  It comes out very sweet and delicious.

Gail's last supper

Alen is coming home tomorrow so I am taking advantage of the opportunity to be creative and sloppy in the kitchen, like I like it, and to eat things she wouldn't.  Tonight's creations:

Gail's celery soup
This is so sweet, mild and delicious I am surprised!  Gabi thinks it needs chunks - this recipe is just for a medium broth.  (Not light, not thick.)

I know it's too hot for soup - but soup nuts were calling my name and I needed something to eat them with!

Half a celery (the inside half) cut up
One kohlrabi, in chunks
One diced onion
Four garlic cloves
One carrot in chunks

Cover well with water, add salt and boil for 45 minutes to an hour.
Puree with soup blender.
I strained it because Israeli celery is so stringy
Then add salt and pepper to taste and a dash of milk if you want.
Reheat and serve with the finest soup nuts!

Gail's salmon cakes 

Two potatoes, cubed, boiled and mashed
1/2-1 lb (300-400g) leftover salmon, mashed
One onion, chopped and fried
2 tablespoons chopped cilantro
2 eggs (you could do one egg, or one egg and one egg white - these were a little eggy)
1 tablespoon flour or one crushed rice cake
2 tablespoons grated fresh parmesan cheese
salt and pepper

Mix this all together and make into cakes on a cookie sheet - I used greaseproof paper.  Bake for 30-40 minutes at 180 C (375 F?) until they hold together and are slightly brown.  Serve with ketchup.

These were delicious.  Sasha even ate one, but he gave it a score of 6 out of 10.  We couldn't taste the cheese much - maybe add more if you want to taste it.

Alen would eat the salmon cakes, but not the celery soup! 

What do to with green beans - healthy food from Moosewood (adapted)

Steam or boil a pot of green beans
Fry an onion chopped small
Hard boil two eggs
Get 1/4 cup roasted almonds (or not roasted)

Mix this all in a food processor with a tablespoon or more of mayonnaise plus salt and pepper to taste.  You can also add a little lemon.  Chill and use as a sandwich spread.  It tastes a bit like chopped liver, but not really.

Parve Tuna Pie

I was looking for parve tuna casserole but came across this recipe instead.  It's something easy and parve - I modified what I found online and it came out pretty good.  This is not for the pretentious healthy food types, it's for people who serve stuff like hot dogs and mac & cheese.  But then if your daughter stops eating milk and meat, well, here's something you can still serve.

Here it is:

2 cans tuna, drained
One onion
One carrot
About 2/3 cup frozen peas
3 eggs
salf
pepper
1 teaspoon soup mix if you want
1 tablespoon mayonnaise
frozen pastry (parve) - the kind that comes in a roll, defrosted some

Chop the onion and carrot and fry them with some oil and salt.  Let them cool.  Mix the tuna, eggs, frozen peas, salt and pepper, soup mix if desired, and mayonnaise.  Add the cooled onion and carrot.  Mix well.

Put one layer of crust on the bottom of a rectangular pan (or whatever pan you want to use).  Spread the tuna mixture on top.  Put another layer of pastry on top.  Bake at 350/170 for about 40 minutes until it looks done. 

The cooked tuna is less strong tasting than you would think, and the pie is sweet.  If you want, you could add an apple to the recipe.  Gabi, Alen and I all liked it - of course Sasha did not touch it!

What to do with Cauliflower

We have too much cauliflower. Can anyone point me to a good recipe, preferably for a salad type thing? If not, I might have to make another cauliflower cheese pie which is way too much work! Help!

Like · · Share · Promote · 11 hours ago ·

• 
  

  Hava Lynn Pell and Jeffrey Bursteen like this.
• 

  
  

  Eliza Mayo http://lowcarbdiets.about.com/od/soupsandsalads/r/cauliflowrsalad.htm
  

  
  

  Cauliflower

  lowcarbdiets.about.com
  

  I made quite a few versions before coming up with a cauliflower salad that really is a lot like potato salad, but low-carb.

  11 hours ago · Like · Remove Preview
• 

  
  

  Eliza Mayo http://theshiksa.com/2012/06/15/italian-roasted-cauliflower-salad/
  

  
  

  Italian Roasted Cauliflower Salad - Recipe from Calabria

  theshiksa.com
  

  Roasted cauliflower salad from Calabria, Italy with olives, capers, chili peppers, parsley and olive oil. Healthy, gluten free, vegan, pareve

  11 hours ago · Like · Remove Preview
• 

  
  

  Tanya Jacobs Just made a salad which includes roasted cauliflower. Also last week , I boiled cauliflower, mushed it with brewdxrumbs and parmesan , made pa tries and bakes them in the oven with a little oil on the top,

  11 hours ago via mobile · Like
• 

  
  

  Eliza Mayo Let me know if you try either and how it comes out... I've done a mashed cauliflower before (kind of like the fake potato salad above)

  11 hours ago · Like
• 

  
  

  Ben Kruskal Susan Silverman roasts with ?olive oil and a very little Parmesan cheese- until a little bit browned--yum! Susie, anything I am missing? I have done with olive oil, Salt and garlic too.

  11 hours ago via mobile · Like
• 

  
  

  Juan Mejia Best recipe ever. Gracia´s favorite: http://www.tastebook.com/recipes/568413-Cauliflower-Popcorn
  

  
  

  Cauliflower Popcorn

  www.tastebook.com
  

  Cauliflower Popcorn Recipe from Mollie Kragel.

  11 hours ago · Like · 2 · Remove Preview
• 

  
  

  Eliza Mayo Thanks Juan. I may have to try that

  11 hours ago · Like
• 

  
  

  Jeffrey Bursteen I will take some

  11 hours ago via mobile · Like
• 

  
  

  Lina Zerbarini Sautee garlic and ginger, add lite coconut milk and cauliflower. Then spinach. Serve over whatever you like. Quick, easy, delicious!

  11 hours ago · Like
• 

  
  

  Reena Barnett Tasgal I was going to suggest something like the popcorn which is fabulous. You can skip the onion powder. As long as you have garlic, turmeric, paprikas (I put hot and sweet), salt and a pinch of sugar.

  11 hours ago · Like
• 

  
  

  Marcus Brody I like to toss it with salt, lemon salt, turmeric, and olive oil and then roast it in the oven. It is a family favorite.

  11 hours ago · Like
• 

  
  

  Marcus Brody Oh yeah, I slice it first.

  11 hours ago · Like
• 

  
  

  Jonathan Brumberg-Kraus We just roast it in the oven with salt, pepper, olive oil and garlic, and lately, Dijon mustard, till it browns. Easy and delicious.

  11 hours ago · Like
• 

  
  

  Tiki Krakowski http://www.rogueskitchen.com/2011/07/soup-beautiful-soup.html
  

  
  

  Hungry Souls נפשות רעבות: Soup, Beautiful Soup

  www.rogueskitchen.com

  11 hours ago · Like · Remove Preview
• 

  
  

  Dick Plotz Michael Field "All Manner of Food" curried cauliflower. One of our staples. Book's at home, I'm at the car dealer (on 152 in N. Attleboro!), but I can copy it out for you later if you want.

  11 hours ago · Like
• 

  
  

  Ma'ayan Turner just roasted with olive oil and salt is pretty good - I've been known to eat a whole cauliflower like that as soon as it's cool enough to pick up

  11 hours ago · Like
• 

  
  

  Charlie Kalech Spice and Spirit has a good cauliflower kugel

  11 hours ago via mobile · Like
• 

  
  

  Rabbi Elyse Wechterman my favorite vegetable these days: roasted served with tehini; smashed with cheese and baked with bread crumbs on top; dipped in almost anything; shreded like cole slaw only better.

  11 hours ago · Like
• 

  
  

  Jessie Bonn just roast in oven w/oil, salt, pepper; or combine some softened butter w/herbs, smear on whole c.f. and baked covered

  10 hours ago · Like
• 

  
  

  Yael Schweid את יכולה פשוט למכור לי במחיר מבצע את הכרובית המיותרת

  10 hours ago · Like
• 

  
  

  Anat Infeld Goodman Put it in the over with olive oil+salt, if you have coach spread some bread crombs- naim, kal vetaim!

  10 hours ago · Like
• 

  
  

  Hava Lynn Pell Cauliflower alu gobi. Various indian spices and potatoes yoghurt over rice. Yummm

  9 hours ago via mobile · Like
• 

  
  

  Howard Bulos sauteed with olive oil, garlic, onion and finish with breadcrumbs.

  9 hours ago · Like
• 

  
  

  Jim Newman We mostly roast it. Cut florets thin, coat in a little olive oil and put in a cookie sheet. Roast in a hot oven (what's 425 f in degrees c?) for 15 minutes, you want them to brown a little. Like candy...

  8 hours ago via mobile · Like
• 

  
  

  Andrew Nusbaum We roast ours with mushrooms and anchovy paste.

  7 hours ago · Like
• 

  
  

  David Goldfarb A Moosewood cookbook favorite--Pasta Cavolfiore: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=861912 בתאבון!
  

  
  

  Moosewood Cookbook: Pasta Cavolfiore Recipe

  recipes.sparkpeople.com
  

  pasta with cauliflower, tomatoes, garlic and parmesan/cheddar cheese

  5 hours ago · Like · Remove Preview
• 

  
  

  Reba Carmel break it into flowers; roast on high heat - @210C with salt and olive oil on a cookie sheet. good hot or rm temp. we do the same for excess broccoli & brussel sprouts. i use both the o.oil spray & regular...

  5 hours ago · Like
• 

  
  

  Nancy Azar Drizzle tahini over it -- the traditional version is fry it, but I have oven roasted it, and it tastes as good!

  5 hours ago via mobile · Like