Rosh Hashanah, also known as the Jewish New Year, kicks off on Wednesday evening. It is a time of renewal and reflection. Like all holidays, food is an important focal point of the New Year celebration. There are many foods that are customary to eat on Rosh Hashanah, which have significance to ensure a sweet and good new year. This kale and cauli tabbouleh recipe incorporates many of those symbolic foods into one simple and nutritious dish.
Apples and honey are traditionally eaten on Rosh Hashanah to represent a sweet year ahead. Pomegranates are also included in the meal to represent new fruits and an appreciation for new things to come. This take on tabbouleh includes them all and is strongly based on a signature dish served at the LA restaurant Sqirl. I made light modifications for the holiday, but the essence of the recipe is pretty true to Jessica Koslow's staple.
Kale and Cauli Tabbouleh
Lightly modified from Everything I Want to Eat by Jessica Koslow
- 1/4 cup red wine vinegar
- 1 teaspoon fresh or 1/2 teaspoon dried thyme leaves
- 1 clove of garlic, smashed
- 2 teaspoons honey or maple syrup
- 1/4 cup dried currants
- 1/3 cup extra virgin olive oil
- 1 tablespoon ground sumac
- 1 teaspoon ground Aleppo or red chili flakes
- 1 1/2 cups coarsely chopped cauliflower florets
- 1 small bunch of green kale, stems removed
- 1 scallion, thinly sliced
- 1 Persian cucumber, thinly sliced
- 1/2 cup pomegranate seeds
- 1 apple, preferably honeycrisp, chopped
- 1/2 cup walnuts, toasted and chopped
- Sea salt
- In a small pot, combine the vinegar, thyme, garlic, honey, currants, and 1/4 teaspoon salt. Bring to a boil, remove from heat, and let the currants plump. Once the vinegar is cool, strain into a small bowl. Save the currants for adding into the salad. Whisk the olive oil into the vinegar and add in the sumac and Aleppo. Taste for seasoning and adjust. It should be on the acidic side.
- Place the cauliflower florets into a food processor and pulse until finely chopped. Transfer to a large bowl. Repeat with the kale.
- Add the scallions, cucumber, pomegranate seeds, apples, and walnuts to the kale and cauliflower and pour in some of the dressing. Mix well, taste, and add more dressing, if desired. Serve immediately or keep in the fridge until ready to serve.
Wishing all a happy and a healthy Rosh Hashanah