This kosher golden spiced cauliflower recipe is an excellent vegan addition to Shabbat or Passover menus if you're a fan of roasted cauliflower with curry, but don't use spices that are considered kitniyot or not kosher for Passover.
Turmeric turns the cauliflower florets a beautiful golden hue, while sugar, sea salt and savory spices lend sweet and savory flavor to the dish.
- 2 heads cauliflower, broken into florets
- 2 teaspoons sugar
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon turmeric
- 1/3 to 1/2 cup extra-virgin olive oil
- Heat the oven to 350 F. Line two large rimmed baking sheets with parchment paper. Place the cauliflower florets in a large bowl.
- In a separate small bowl, whisk together the sugar, salt, onion powder, garlic powder, paprika, and turmeric. Slowly pour in 1/3 to 1/2 cup of olive oil, whisking together to combine.
- Pour spice and oil mixture evenly over the cauliflower florets and toss well to coat. If you have a very large quantity of cauliflower, drizzle with 1 to 2 more tablespoons of olive oil and toss again to ensure that all of it is coated with the mixture.
- Bake in the heated oven for 30 minutes, stirring once or twice during cooking, or until cooked through.
- If you have smoked paprika on hand, try substituting it for the regular paprika. It adds a wonderful dimension to the spice blend, and the smoky flavor makes a nice counterbalance to the sugar in the recipe.
- If the cauliflower heads are very large, double the spice blend and use 1/2 cup oil.
- If you prefer a little caramelization on your cauliflower, you can roast it at a higher temperature. Just be sure to keep an eye on it, as the sugar in the spice blend can make it more prone to burning. A good workaround is to cook the cauliflower until it is close to your preferred texture, then raise the oven's heat to 400 F or 425 F to finish cooking and encourage caramelization.
Edited by Miri Rotkovitz
Make It A Meal
- For a Passover-friendly menu, start with the pareve version of this roasted carrot, apple, and celery soup. Serve the cauliflower alongside brisket and this quinoa with arugula, butternut squash, and citrus vinaigrette. Finish with a light and refreshing pomegranate granita.