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Cauliflower & Artichokes & Sweet Peas

Savory Cauliflower and Doda Idit's Artichokes and Sweet Peas

Submitted by Tovi Ostroviak ’95, mother of Daniel (2B) and Mia (KB).

This quick and easy vegetable recipe is perfect for Passover or any time.

Savory Cauliflower (from Liat Rave)
Place one whole head of cauliflower in a plastic bag, pierce bag with 4 holes, seal or tie bag and microwave for 10 minutes.
Remove cauliflower from bag and place it in an aluminum pan or Pyrex dish. Coat cauliflower with 1-2 tablespoons of mayonnaise – enough to cover the whole cauliflower. Sprinkle top and sides of cauliflower with Osem onion soup and seasoning mix (approx 2-3 teaspoons). Bake uncovered at 350 degrees for 15 minutes. Check on it periodically until it is golden brown. It will be soft on the inside and crunchy on the outside. Delicious.

This recipe for spring vegetables can also be used for Passover for those who eat kitniyot.

Doda Idit’s Artichokes and Sweet Peas
1 onion diced
3 garlic cloves diced
4 frozen artichoke hearts (artichoke bottoms), cut into quarters
1 ½ cups of sweet peas
½ teaspoon turmeric
½ teaspoon cumin
1 tablespoon chicken soup powder
Salt and pepper to taste

1. Sauté the onion. When it is translucent and begins to brown, add the garlic and sauté for another minute.
2. While the onion is cooking, mix all of the other ingredients in a bowl. Add the veggies and spices to the pot with the onion/garlic mixture when ready.
3. Add one cup of water to the pot and cook 5-10 minutes. Add additional water if necessary.