Roasted Cauliflower – Parve

Here’s a cauliflower recipe that even most harden cauliflower haters will like if not love.

Roasted Cauliflower

Serves 4 people as a side dish

Preparation time 5-15 minutes
Cooking time 70 minutes

Ingredients

1 full medium sized head of cauliflower (at room temperature)

2-3 heaping tablespoons of margarine (salted preferred) or butter (if you don’t mind dairy)
2-3 heaping tablespoons of coconut oil (when solid)

1 large clove of garlic

3 sprigs of fresh oregano (dried can be substituted)

1 teaspoon of chopped fresh chives

1/2 teaspoon caraway seeds

Salt & fresh ground pepper to taste

Pre-heat the oven to 375°f /190°c

In a bowl combine equal amounts the margarine and coconut oil (they should be at room temperature) and combine. If necessary place in a microwave for 15-20 seconds to ensure they are soft enough to blend.

Using a garlic press and the garlic and other ingredients to the mixture and stir until well blended. Add the salt and pepper to taste. Tasting this mixture is critical. It should taste good and not be too salty, adjust accordingly.

Rinse the cauliflower and remove all leaves, and cut the stem off so that the cauliflower will site flat in a roasting pan or foil baking dish. Place in the pan.

Cauliflower Ready for the ovenPour the mixture over the cauliflower and gently (using your hands) ensure the entire cauliflower is covered. Cover the pan (foil will do). Let it stand for 5 minutes.

Place in the oven on a middle rack for 60-70 minutes. The cauliflower should be soft at the center.

When ready, remove from the oven and let stand 5 minutes uncovered. Remove the cauliflower from the pan and place on a plate or shallow bowl. Pour the liquid from the pan over the cauliflower.

To serve, cut the cauliflower in quarters and serve while still warm.

 

 

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Watermelon Soup – Parve

Watermelon soup a a favorite in our house all summer long. After-all, who doesn’t like a chilled soup on a hot day.

The recipe is simple, but does take a bit of time and will server 4-6 people.

Watermelon SoupIngredients

  • 4 cups sweet watermelon
    (seedless preferred)
  • 2 teaspoons of sugar
  • 2 teaspoons of lemon juice
  • 3 teaspoons of fresh mint

Preparation time 15-20 minutes.

Remove the rind and cut into large pieces approximately 1/2 of a medium size watermelon. This should yield approximately 4-5 cups of watermelon chunks.

In a food-processor place the watermelon a purée until completely smooth and no pieces of watermelon are visible. Next add 2 teaspoons of fresh mint leaves (reserving one for later) and the sugar and lemon juice. Pulse for a few minutes until the mint is all chopped up. Let stand for 3-5 minutes so the pulp and juice start to separate.

Pour out the mixture through a fine strainer (removing the pulp) into a saleable container. Be sure to press the plup in the the strainer to extract the maximum amount of juice. Taste and adjust by adding a bit more sugar or lemon juice if necessary.

Finely chop 1/2 a teaspoon of the remaining mint leaves and place in the container with the soup and give it a quick stir. Cover and place in the refrigerator for a minimum of 2 hours.

Serve well chilled and garnished with a leaf from the remaining mint.

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