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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

This side dish is packed with distinctive flavor, making it a good complement to a mild entree.
Yield: 8 To 10 Servings


• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 1/2 teaspoons curry powder
• 1 tablespoon paprika
• 1 3/4 teaspoons salt
• 12 cups cauliflower florets
• 1 large onion, quartered


1. Preheat oven to 450°F. Grease roasting pan.

2. Stir seeds in dry skillet over medium heat, 5 minutes, until fragrant.

3. Combine seeds, oil, vinegar, curry powder, paprika and salt. Toss mixture with cauliflower and onions. Spread in roasting pan.

4. Roast 35 minutes, stirring occasionally until vegetables are just tender.



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