Everywhere you go in Israel, modern, hip, life is infused with Judaism in one way or another. Only in Tel Aviv – the cultural capital of Israel – could the grandest synagogue in town also be the most happening area to grab a drink or a quick bite. The Great Synagogue is a hopping area for some of Tel Aviv’s best food. You can eat at a Thai Restaurant called Thai Sinai. Yes, your synagogue has the same name as a Thai restaurant in Tel Aviv. Or you can try Chef Eyal Shani’s restaurant Miznon, which is opening a location in New York City in 2018. His cauliflower recipe is getting rave reviews from all over the world.
Whole roasted cauliflower Recipe by Eyal Shani and Miri Hanoch. Serves 4
Ingredients: 1 whole medium-size, fresh, white cauliflower, florets tightly packed and covered in bright green leaves 3 tbsp. olive oil mineral water sea salt
Directions: Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit). Place the cauliflower in a metal pot and fill until 3/4 full with mineral water. Add about 10 grams of salt per liter of water. Cover with a lid, bring to a boil, lower to a moderate boil and cook for 10-15 minutes, depending on the size of the cauliflower. Drain. Brush the cauliflower with olive oil and sprinkle with a little salt. Place in a baking dish, place the dish in the center of the oven, and bake until the top turns golden brown (about 30 minutes). Serve to the table in the baking dish. The outside of the cauliflower should be crisp and the inside as soft as butter. Separate the florets with a spoon and serve.
Temple Sinai 5645 Dupree Drive Sandy Springs, GA 30327-4303
