Please consult the OU's guidelines for checking fruits and vegetables.

Curried Cauliflower
Curried Cauliflower Eileen Goltz | Dairy
20 minutes 10 minutes
10 minutes
4 servings

  • 1 head cauliflower, cleaned and separated into florets
  • 1 cup plain yogurt
  • 2 Tablespoons store-bought prepared chutney
  • ½ teaspoon of curry powder

  1. Place the cauliflower florets in a steamer basket or colander in a large saucepan with 1 inch of water. Cover. Bring to a boil. Steam the cauliflower for 7 to 9 minutes.
  2. In a bowl combine the yogurt, chutney, and curry powder.
  3. Spoon the sauce over the steamed cauliflower and serve hot.

Kashrut Instructions

CAULIFLOWER: (Fresh & Frozen)

INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.


  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.