Cookbook Club – The Seasonal Jewish Kitchen

Our March cookbook was The Seasonal Jewish Kitchen by Amelia Saltsman. I’m always angling to get invited to my Jewish friends’ holiday parties because of the food (and the company of course!), so I was excited for this book. You can get a peak into the abundance of of Jewish holidays and accompanying food on my Cookbook Club site. For now – my dish!

I was heading straight to the airport from this Cookbook Club event (thanks for the ride Cindy!), so with all the packing and trip prep, I needed a dish that would be fairly easy to make. The Curried Roasted Cauliflower wasn’t necessarily the easiest because it required blanching the cauliflower and then letting it dry, but because that could be done a day or two in advance and because it sounded so delicious, I decided I could manage it.

The day before, I blanched the cauliflower in salted water for a couple minutes. After letting it dry on a kitchen towel, I popped it in the fridge.

The next day, I tossed the cauliflower with olive oil, salt, and curry powder, then baked it for 25 minutes at 425 degrees F (stirring after 15 minutes).

I added golden raisins and garlic to the pan and roasted for another 5 minutes.

I removed the cauliflower mixture from the oven and tossed with cilantro, salt, red pepper flakes, and a little more olive oil. Done!

I wasn’t sure whether or not I was going to be annoyed about having to go through the trouble of blanching and drying the cauliflower ahead of time, but the dish turned out super yummy so it was totally worth it. The recipe called for raisins – I opted for the golden variety, which I think was a good choice. Their sweetness was a great counterpoint to the garlicky curry flavor that the cauliflower nicely absorbed. I’ll definitely be making this dish again!