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Photo:Micah Siva
Micah Siva
Active Time:30 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
When I was growing up, the kitchen island was the hub of our home. It’s where family conversations were had, arguments fought and memories made, usually while digging into a meal that had bubbled away on the stove all day, steaming up the windows of the kitchen. It’s where my parents, who spent a year traveling when they were newly married, shared stories of those travels with my sister and me while we dug into hummus, stuffed grape leaves and stewed okra one day, and roast brisket, mashed potatoes and cabbage soup the next.
Chraime is also a typical dish of Sephardic Jews—those hailing from Spain, Portugal, North Africa and the Middle East. The stew classically features white fish (either whole or in fillets) in a spicy tomato broth. But in my version of chraime, I forgo the fish for one of my favorite vegetables—cauliflower. I find that cauliflower is a hearty replacement for the fish, taking on the flavor and color of the spice-laced stew, even flaking apart a bit once it gets meltingly tender, just like the fish would. I leave the sauce chunky with vegetables, and a drizzle of sweet date syrup at the end balances the acidity of the tomatoes. Sometimes, for added protein, I’ll add a can of chickpeas or cubes of tofu.
The fragrant stew is often served on Friday evenings for Shabbat, the Jewish day of rest. But chraime also appears for celebratory meals like Rosh Hashana and Passover, perfect for the latter for its lack of chametz,or forbidden ingredients, such as grains and leavened breads. I think it’s delicious anytime—I especially like to let it bubble away while a loaf of challah bakes.
This vegan adaptation of chraime may not be traditional, but it brings me back to the day I tried it for the first time. When, on a sunny day in Tel Aviv, a steaming bowl of comfort fogged up the windows, just like my mom’s homemade meals did in my childhood kitchen, a sure sign that no matter where you might find yourself, the kitchen will always be a source of warmth, comfort and family, as long as you have something delicious to eat, and others to enjoy it with.
Cook Mode(Keep screen awake)Ingredients1small headcauliflower2tablespoonsextra-virgin olive oil1/2mediumwhite onion, cut into 1/2-inch pieces3tablespoonstomato paste3clovesgarlic, finely chopped4teaspoonssmoked paprika2teaspoonsground turmeric1teaspoonground coriander1teaspoonground cumin1teaspoonground ginger1/2teaspooncrushed red pepper1/4teaspoonground cinnamon1/4teaspoonsea salt1 1/4cupslow-sodium vegetable broth1/2cupcanneddiced tomatoes(undrained)1/2cupgolden raisins2tablespoonslemon juice2teaspoonsdate syruporpure maple syrup1/2cupchoppedfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1small headcauliflower
2tablespoonsextra-virgin olive oil
1/2mediumwhite onion, cut into 1/2-inch pieces
3tablespoonstomato paste
3clovesgarlic, finely chopped
4teaspoonssmoked paprika
2teaspoonsground turmeric
1teaspoonground coriander
1teaspoonground cumin
1teaspoonground ginger
1/2teaspooncrushed red pepper
1/4teaspoonground cinnamon
1/4teaspoonsea salt
1 1/4cupslow-sodium vegetable broth
1/2cupcanneddiced tomatoes(undrained)
1/2cupgolden raisins
2tablespoonslemon juice
2teaspoonsdate syruporpure maple syrup
1/2cupchoppedfresh cilantro
DirectionsRemove leaves from cauliflower and trim stem. Leaving core intact, cut the cauliflower into 6 wedges.Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, 5 to 6 minutes. Add tomato paste, garlic, smoked paprika, turmeric, coriander, cumin, ginger, crushed red pepper, cinnamon and salt; stir until combined. Cook, stirring occasionally, until the mixture has darkened and the spices are fragrant, 2 to 3 minutes. Add broth, tomatoes, raisins and lemon juice; stir to combine.Arrange the cauliflower wedges in the pan in a single layer; bring to a boil. Reduce heat to maintain a simmer; cover, and cook until the cauliflower is tender, 15 to 20 minutes.Drizzle with date (or maple) syrup and sprinkle with cilantro before serving.To make aheadRefrigerate for up to 5 days.EatingWell.com, April 2024
Directions
Remove leaves from cauliflower and trim stem. Leaving core intact, cut the cauliflower into 6 wedges.Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, 5 to 6 minutes. Add tomato paste, garlic, smoked paprika, turmeric, coriander, cumin, ginger, crushed red pepper, cinnamon and salt; stir until combined. Cook, stirring occasionally, until the mixture has darkened and the spices are fragrant, 2 to 3 minutes. Add broth, tomatoes, raisins and lemon juice; stir to combine.Arrange the cauliflower wedges in the pan in a single layer; bring to a boil. Reduce heat to maintain a simmer; cover, and cook until the cauliflower is tender, 15 to 20 minutes.Drizzle with date (or maple) syrup and sprinkle with cilantro before serving.To make aheadRefrigerate for up to 5 days.
Remove leaves from cauliflower and trim stem. Leaving core intact, cut the cauliflower into 6 wedges.
Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, 5 to 6 minutes. Add tomato paste, garlic, smoked paprika, turmeric, coriander, cumin, ginger, crushed red pepper, cinnamon and salt; stir until combined. Cook, stirring occasionally, until the mixture has darkened and the spices are fragrant, 2 to 3 minutes. Add broth, tomatoes, raisins and lemon juice; stir to combine.
Arrange the cauliflower wedges in the pan in a single layer; bring to a boil. Reduce heat to maintain a simmer; cover, and cook until the cauliflower is tender, 15 to 20 minutes.
Drizzle with date (or maple) syrup and sprinkle with cilantro before serving.
To make aheadRefrigerate for up to 5 days.
To make ahead
Refrigerate for up to 5 days.
EatingWell.com, April 2024
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Nutrition Facts(per serving)151Calories5gFat26gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
