Perfect For Pesach!

Perfect For Pesach!

By Bracha Serle 

Shallot Garlic Cauliflower Rice

Rice is a side dish that is always a classic at our tables. Cauliflower rice looks like rice and serves the same function, yet it’s low-carb, delicious, and just as filling as rice.

Serves 6-8


  • 2 large shallots, sliced in thin rounds
  • 3 cloves of garlic, thinly sliced
  • 2 tablespoons grape seed oil
  • 1 lb. cauliflower, chopped into rice-size pieces (you can buy cauliflower rice raw in a bag)
  • 1 teaspoon salt


Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil add the shallots and garlic and stir to coat. Continue cooking, stirring frequently, until the shallots are translucent and have softened, about 5 minutes. Add the cauliflower and stir to combine. Add 1 teaspoon salt and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from heat.

Spoon the cauliflower into a large serving bowl and garnish with parsley (optional).

Chuck Rib-Eye Roast
With A Spicy
Pepper Reduction

This is a beautiful showstopper of a roast, cooked low and slow, which gives the time and heat needed for this meat to become soft, juicy, and succulent. The spicy pepper reduction gives just the right amount of kick to a delicious melt-in-your-mouth slice of roast. The best part is this is completely gluten-free and healthy.

Serves 8-10 people



  • About a 3-lb. chuck rib-eye roast
  • 1 large onion, sliced
  • 1 ½ cups of red cooking wine
  • 1 cup beef stock

Spicy Pepper Reduction

  • 1 medium onion, finely diced
  • 1 yellow pepper, finely diced
  • 1 orange pepper, finely diced
  • 1 red chili pepper, seeds removed and finely diced



Preheat oven to 350 degrees.

In a greased aluminum 9-x13-inch tin line the onion slices on the bottom. Place roast on top of onions and cover with wine and stock. Cover tin with tin foil and wrap tightly. Cook for about 50 minutes per pound, until the internal temperature of the roast is 150 degrees. Remove from oven and let rest for about 15 minutes uncovered, in order to not carry over cooking time.

Once the meat has rested, take two cups of the liquid gravy from the bottom of the pan and skim to get rid of impurities; set aside.

Remove the meat from the pan and place on a paper towel-lined cutting board. Discard the rest of the gravy and onions you are not using. Pat the meat completely dry and remove twine from around the meat.

Heat a large, dry skillet on medium to high heat. Place the meat in the skillet and give it a dry sear (allow the meat to sear until it removes itself from the pan with its own fat). Turn the meat until all sides are nicely browned. Remove meat from pan and set aside to slice.

In that same skillet use the meat drippings as oil, or if there isn’t too much add a tablespoon of oil. Sauté onions until translucent and soft. Add the peppers and sauté till soft. Now add the beef gravy and allow the sauce to reduce and thicken for about 10 minutes until the liquid is basically gone.

Slice the meat and serve the sauce hot over the meat.

Bracha Serle works as a private chef specializing in healthy cooking such as gluten-free, dairy-free, sugar-free, nut-free, and other dietary restrictions or allergies. She also does end-product marketing for kosher food companies and supermarkets, teaching consumers how to use new food products on a daily basis. Bracha gives clean-eating healthy cooking classes and demonstrations. You can check out her work on Instagram @shesthechef and can be reached via email at


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