Recipe and Photos by Megan Winfrey

Cleaning out my spice cabinet earlier this week, I pulled out a jar of spices that my good friend (CSA manager) Ada sent me from Israel. I keep them in an old coffee tin, often forgetting they even exist. After removing the lid, the whole kitchen immediately filled up with spicy, pungent aromas that always transport me to a middle eastern spice market, even though I've never been to one. So for dinner that night, some JBG cauliflower, a random Israeli spice mix, and a few other kitchen staples came together to form this warm salad, which we paired with herb crusted chicken breasts. I wish I could tell you what's in the Israeli spice mix, but any combination of salt, pepper, dried dill, and sesame seeds would do the trick.



Warm Cauliflower Salad w/ Israeli Spices & Herbs

• 1 head of cauliflower, roughly chopped
• 1 tbs. olive oil
• 1 tbs. toasted sesame oil
• 2 tbs. Israeli spice mix
• 1/4 cup pepitas, toasted
• 1/4 cup parmesan cheese, grated
• Juice & zest of half a lemon
• 1 tbs. parsley, chopped
• salt & pepper to taste

Heat the oven to 350 degrees.

On a sheet pan, mix chopped cauliflower, olive oil, sesame oil, and spice mix until the cauliflower is coated.

Israeli spices from Ada.

Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned.

While the cauliflower roasts, toast the pepitas over low heat until fragrant. Shake the pan often as to not let the pepitas burn.

Transfer the roasted cauliflower to a serving dish. Top with toasted pepitas, parmesan cheese, lemon juice, zest, and parsley. Combine well, and add salt and pepper to taste. Serve immediately.