Happy 5774, everyone! (And while we’re at it, happy birthday to the entire city of Los Angeles.) Tonight is the start of Rosh Hashanah—the Jewish New Year—and in addition to tooting on ram horns and hoping to score some coveted print space in the Book of Life, most Jews spend Rosh Hashanah eating really, really well. Apples, challah, and honey are just the start of what might just be the most delicious of all the Jewish holiday feasts (though we’re partial for Purim’s hamantaschen and bulk wine consumption). Susan Feniger’s STREET is celebrating the with a New Year’s prix-fixe dinner worthy of the occasion, with dishes such as cumin and honey braised brisket, weather-appropriate chilled beet borscht, and oven roasted cauliflower. The latter’s florets are brightened by the addition of fried olives and a zesty orange chimichurri, plus a hefty helping of fresh parsley and chives. Too many mitzvahs to complete to make it to tonight’s festivities? Feniger was nice enough to share the recipe. L’Shana Tova!
2 heads cauliflower, cut into florets
½ cup plus 4 Tablespoons extra virgin olive oil
Salt, to taste
2 Tablespoons minced garlic
1 cup drained pitted green olives, such as Picholine
¼ cup red wine vinegar
Zest and juice from 2 oranges
¼ cup chopped parsley
¼ cup chopped chives
1. Preheat oven to 400°.
2. Toss the cauliflower florets on a roasting pan with 4 Tablespoons of the olive oil and salt, to taste.
3. Roast the cauliflower in the oven for about 15 minutes, until they’re browning and semi-soft.
4. Remove from the oven and let sit, resting on top of oven so they remain warm.
In a small pot over medium heat, add ½ cup of the olive oil.
5. Drop in the minced garlic and olives for just a minute to allow them to open up their flavors (don’t let the garlic brown or burn).
6. Turn off the heat and transfer contents into a large mixing bowl.
7. Add the red wine vinegar, orange zest and juice, parsley and chives and mix well.
8. Add in the roasted cauliflower and toss all together, adding salt to taste.
9. Let the cauliflower marinate and serve at room temperature.
(Optional – garnish with an orange aioli made of mayo, orange juice and zest.)