Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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.
2 red onions
2 tablespoons Tuscanini Olive Oil
pinch salt
pinch pepper
1/4 head checked cauliflower
8 ounces (225 grams) spring mix or lettuce of choice
1 avocado
1/2 cup checked cilantro
1/4 cup water
2 scallions
1 tablespoon oil, such as Tonnelli Avocado Oil
1 tablespoon Gefen Maple Syrup
1 teaspoon salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
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.
Combine dressing ingredients with an immersion blender. Add an extra teaspoon water if you prefer a thinner consistency.
Plate the lettuce on a large platter and top with onions and cauliflower. Drizzle dressing on top.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
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