Recipe by Michal Frischman

Level-Up Roasted Cauliflower

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Meat Meat
Easy Easy
8 Servings

No Allergens specified

The key to this recipe is the key to almost all roasted veggies: hot oven, real baking sheet, and a generous amount of oil. If your cauliflower isn’t brown and gorgeous, keep going until it is!


Roasted Cauliflower

  • 2 heads cauliflower, separated into florets and checked (frozen won’t brown as nicely, but it’ll still be delicious!)

  • 1/4 cup Gefen Olive Oil (or oil of your preference)

  • 2 teaspoons salt

  • 1 teaspoon black pepper, divided

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 6 ounces (170 grams) beef fry

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

Avocado Herb Dressing

  • 1/2 cup fresh parsley

  • 1/2 cup fresh chives

  • 1/2 cup fresh cilantro (optional)

  • 1 avocado, cubed

  • 1/4 cup water


Prepare the Roasted Cauliflower


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.


Lay out cauliflower and drizzle with oil, salt, 1/2 teaspoon pepper, onion powder, and garlic powder. Toss well to coat. Roast for 20–25 minutes, flipping after 15 minutes. Cauliflower is done when it’s browned and soft.


Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.


Lay out beef fry. Sprinkle garlic and remaining black pepper over beef fry. Bake for 12–15 minutes or until crispy. Remove from oven and dice.

Prepare the Dressing


Blend all ingredients in a blender until very smooth. Refrigerate until ready to use.

To Serve


Lay cauliflower on a platter. Drizzle generously with avocado dressing. Top with beef fry.


All components can be prepped ahead of time, but don’t combine until serving.


Apple cider vinegar, white wine vinegar, or rice wine vinegar can be subbed for lemon juice with good results.


Consult with your rav about checking herbs that will be blended.


Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Level-Up Roasted Cauliflower

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