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Loaded Cauliflower


Calling burgers or French fries “dirty,” as they are often named on menus, doesn’t sit well with me. That said, for political correctness, I thought about calling this recipe “Disorganized Cauliflower,” but that sounded too pretentious. I settled on naming it Loaded Cauliflower. Not only because it’s loaded with flavor, but also because it’s loaded with possibilities of how to personalize it to your taste. See the different options each step of the way, and know that you will get messy eating this delicious dish.


1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Toss cauliflower with 1/2 cup oil and spices. Transfer to a baking pan and bake for 20 minutes. Stir and return to the oven for another 12 minutes.
3. Meanwhile, mix onions and peppers with two tablespoons oil and sauté until soft, about 20 minutes.
4. Remove cauliflower from oven and top with peppers and onions. For the pareve option, drizzle with garlic mayo and serve. For the dairy option, sprinkle with shredded cheese and return to the oven. Bake for another 10 minutes, until the cheese is melted.

Tips: If fresh cauliflower is unavailable, you can use a bag of frozen florets, defrosted and squeezed dry.

Notes: For the taco seasoning, mix together one tablespoon chili powder, 1/2 tablespoon cumin, 1/2 teaspoon sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and a pinch of cayenne pepper (or two or three pinches if you really like it spicy). Use one tablespoon of the mixture for this recipe and store the rest in a jar for other uses.


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