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We love cauliflower in most forms in my family, and this semi-homemade easy-in-a-pinch, can-be-made-while-holding-a-baby option helps keep things fresh while also checking “sides” off my to do list without having to think too hard about it. If you don’t have or like Mary’s Gone Crackers, you can garnish this with any seed cracker or with roasted pumpkin seeds and sesame seeds.
24 ounces (680 grams) Beleaves Frozen Cauliflower, defrosted
2 teaspoons garlic powder
2 teaspoons Gefen Paprika
1 and 1/2 teaspoons onion soup mix
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup BBQ sauce such as Gefen
garlic mayo, for garnish (I use Chickie’s Kumbaslow Sauce)
8 crackers, crumbled (I use Mary’s Gone Crackers)
1/4 cup pomegranate arils
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a non-disposable baking dish with Gefen Parchment Paper and spray with cooking spray.
Toss the cauliflower in seasonings, then in barbecue sauce. Spread the florets onto the prepared baking dish.
Bake for 20 minutes, then toss, and bake for another 20 minutes.
Place the cauliflower on a platter, drizzle with garlic mayo, and top with crushed crackers and pomegranate arils.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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