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Make this crunchy golden cauliflower with a tangy dipping sauce, and it'll be the star of the snack table!

If there’s one Yiddish word you need to learn, it’s “fress.” It means chowing down without restraint, and it’s the mantra of a new cookbook by British food writer Emma Spitzer. Dive into updated versions of beloved Jewish recipes from Poland and Russia and modern classics from around the Middle East and North Africa. This turmeric battered cauliflower will surprise and delight vegetarians and omnivores alike at any party. 

Crispy and lightly spiced, this dish makes a lovely sharing plate for an appetizer, or a predinner nibble. You want the cauliflower florets to be bite-size, but not so small that they can’t take on the batter.

Reprinted with permission from Fress