Susie Fishbein shares the most popular, iconic side dish of all time.
Want to know the Fishbein favorites? Susie Fishbein listed the yemenite soup and wonton chicken as some of her families favorites. But then we asked–what is perhaps the all-time popular recipe she has ever published (when it’s competiting with 2600 recipes, that’s saying a lot). Let’s here what she has to say:
BCP:
Which recipe do you think is the most popular from all your cookbooks?
Susie:
Amongst Conservative Jews, Tri-Color Gefilte Fish; amongst Orthodox, Cauliflower Popcorn.

So here it is! Cauliflower Popcorn
Reproduced from Kosher by Design Entertains by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
You will pop these gorgeous golden carb-friendly treats into your mouth like popcorn. The simple high-heat roasting method brings out the natural sugars of the vegetable, and the spice combination works great in both flavor and color. Don’t cut florets too small because they shrink while cooking.

Cauliflower Popcorn
Ingredients
- 2 heads cauliflower, cut into medium-sized florets, stems discarded
- 1 tsp fine sea salt
- 2 tsp sugar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp paprika
- ¼ – ½ tsp turmeric
- 6 – 8 tbsp olive oil
Instructions
- Preheat oven to 450°F.
- Line a jelly-roll pan or baking sheet with parchment paper.
- In a large bowl, combine the salt, sugar, onion powder, garlic powder, paprika, turmeric, and oil. Add cauliflower florets and toss to evenly coat.
- Place in a single layer on the prepared sheet.
- Roast, uncovered, for 30-35 minutes, until the largest pieces can be pierced with a fork. If the tops begin to become too brown, toss the cauliflower during the baking process.

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