Please enter the email you’re using for this account.
The cauliflower is dressed in savory spices, with thyme giving it an extra depth of flavor. Roasting brings out the vegetable’s natural sweetness, which is further enhanced by a mildly spicy sriracha dip that gives the cauliflower an unexpected tang.
1 (24-ounce) bag Beleaf Frozen Cauliflower Florets, thawed and rinsed
1/4 cup Bartenura Olive Oil
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
2 tablespoons Gefen Mayonnaise
2 tablespoons Gefen Maple Syrup
2 teaspoons sriracha
1 teaspoon salt
Preheat oven to 450 degrees Fahrenheit.
On a rimmed baking sheet, toss the cauliflower florets with the oil and spices, then arrange in a single layer. Bake uncovered at 450°F for 20 minutes, until the edges are browned.
Meanwhile, whisk the mayonnaise, maple syrup, sriracha, and salt.
To serve, transfer the cauliflower to a dish. Drizzle the dip over it or serve it on the side.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Yummy I just wanted to tell you that this is an amazing recipe. My family was licking the dish clean of the cauliflower.