- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Useful Reference Guides
-
Login/Register
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!
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
1/2 cup fresh parsley
1/2 cup fresh chives
1/2 cup fresh cilantro (optional)
1 avocado, cubed
1/4 cup water
1 teaspoon salt
2 tablespoons Gefen Lemon Juice
1 clove garlic or 1 cube Gefen Frozen Garlic
1 tablespoon Gefen Olive Oil
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.
Blend all ingredients in a blender until very smooth. Refrigerate until ready to use.
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.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate
Reviews