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A great veggie dish that everyone will dig into at your next melaveh malkah. Bonus: it looks beautiful on the table. Use whichever toppings you have on hand and enjoy a large helping; after all, it’s mostly cauliflower!
32 ounces Beleaves Frozen Cauliflower
1 tablespoon Pereg Paprika
1 teaspoon Pereg Smoked Paprika
1 teaspoon smoked garlic powder
1 teaspoon onion powder
1 teaspoon Pereg Turmeric
1/2 cup shredded cheese
diced red onion
diced and seeded jalapeño
chopped fresh parsley
sliced cherry tomatoes
guacamole
Caesar dressing
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place cauliflower on the baking sheet and toss with paprika, smoked paprika, garlic powder, onion powder, and turmeric. Spread into a single layer.
Roast until charred, 15–20 minutes. Transfer to a serving platter and top as desired.
Photo by Shoshi Sirkis
Styling by Anat Lobel
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When do you put on the cheese?
I would add the cheese to the tray after about 15 minutes of roasting the cauliflower, then let it finish cooking another few minutes.