Here’s a Passover menu low on calories and carbs


I’m a big fan of healthy whole grains, but they can easily become heavy. Instead of packing my Passover meals with heavy dishes, I’m offering a lighter, lower calorie and lower carbohydrate option this year.

If you have seen my recipes before, you may know that I love cauliflower as a stand-in for potatoes and rice. There is truly no better substitute! Not only is it delicious, it’s now incredibly easy to find already riced. And who can’t use a time saver in the kitchen?

I prefer frozen riced cauliflower to fresh. The more I make these dishes, the more I realize this is by far the best method of purchase. I think it works so well in part because there is already some water in the cauliflower and it helps the vegetable to cook more evenly. These recipes are delicious and well suited for any time of year, but they are especially welcome at Passover, when we’re all looking to lighten our load a bit.

I also love how these dishes come together in color, taste and texture. The sweet and crunchy aspects of the broccoli play off the creamy cauliflower and punchy salmon.



4 6-ounce salmon portions 

Salt and pepper 

2 Tbsp. olive oil 

2 lemons, juiced

1 lemon, sliced 


Preheat oven to 400 F., place sheet pan in the oven to heat. 

Whisk olive oil and lemon. 

Season salmon with salt and pepper. Brush salmon with half of the lemon mixture.

Place salmon skin side down on the hot sheet pan, roast until cooked to your liking, or about 8-10 minutes.

Serve salmon by topping the fish with the remaining oil mixture and sliced lemon.



1 Tbsp. olive oil

1 medium onion, diced 

10 cloves garlic, peeled and chopped 

4 cups frozen riced cauliflower

1/2 cup dry white wine 

2 cups water or more 

1/3 cup shredded Parmesan cheese 

1 lemon, juiced

1 pint crimini mushrooms, quartered

1 Tbsp. olive oil 

Salt to taste 


Sauté onions and garlic over low heat until cooked through and translucent. Add frozen cauliflower and mix to combine. Add white wine and continue stirring. Add water 1/2 cup at a time, stirring frequently and adding more water as each batch is absorbed.

While the cauliflower is cooking, sauté mushrooms in olive oil in a separate pan, set aside.

Once the cauliflower is soft and resembles risotto, add Parmesan cheese and stir to combine.

Serve risotto with mushrooms atop or stirred into cauliflower, topped with lemon juice.



2 heads broccoli, cut into florets 

2 tablespoons olive oil plus more for drizzling

1 tablespoon honey 

Salt to taste 


Steam broccoli until just tender and bright green, about 2 minutes. 

Toss broccoli with 2 tablespoon olive oil and place on a large baking sheet, roast until crispy and starting to char, about 15-20 minutes. 

Microwave honey until it’s liquid then immediately pour evenly over broccoli and drizzle with olive oil, season with salt.