Roasted Cauliflower Dish

Brynie Greisman Brynie Greisman
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I love serving cauliflower, as it’s a great alternative to carb-heavy dishes, and it’s so adaptable to whatever you do with it. The first time I tested this dish, I ate nearly the whole thing myself! It’s that good. You’re going to love it.

40m 8
Easy Vegetarian Pescatarian Gluten Free Low Fat Low Carb Vegan Paleo No Refined Sugar Parve

Contains: Tree nuts, Sesame

Directions

Prepare the Roasted Cauliflower

  1. Preheat oven to 400°F (200°C).

  2. Place cauliflower florets in a large bowl and spray generously with olive oil spray. Sprinkle with salt, paprika, and oregano, and mix to make sure it’s evenly coated.

  3. Lay on a baking sheet covered with Gefen Parchment Paper and bake in the oven for 20 minutes or until the cauliflower is tender and golden in color. (For frozen cauliflower, leave in oven about five minutes more with the oven off and the door closed.)

  4. While the cauliflower is baking, whisk together the dressing ingredients in a small bowl and set aside.

  5. Once cauliflower is slightly cooled, place in a large bowl along with the dates and red onion. Pour the dressing over the top and toss until coated. Taste and adjust seasoning if necessary.

  6. Garnish with parsley and almonds.

Credits

Tips:

Try using green, purple, yellow, or even orange cauliflower. A feast for the eyes as well as the palate!

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

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