Roasted Onion Salad with Avocado-Cilantro Dressing

Michal Frischman Michal Frischman
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This is a very me recipe — the type of food I gravitate to all year, not just Pesach. Substitute any roasted vegetable if onion isn’t your thing, and parsley can be used in place of cilantro.

30m 8
Easy Vegetarian Pescatarian Gluten Free Vegan No Refined Sugar Paleo Passover Parve

Directions

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Slice onions into 1/4-inch (1/2-centimeter) rings and place on prepared baking sheet. Cut the raw cauliflower into very small florets and add to pan.

    Drizzle with oil and sprinkle with salt and pepper. Roast for 25 minutes, or

    until nicely browned, flipping halfway through.

  3. Combine dressing ingredients with an immersion blender. Add an extra

    teaspoon water if you prefer a thinner consistency.

  4. Plate the lettuce on a large platter and top with onions and cauliflower.

    Drizzle dressing on top.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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