- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Smoked paprika and crushed red pepper flakes give extra depth to a simple side of roasted cauliflower. Drizzling the honey and lemon during the final roast takes it over the top. This will definitely become your new favorite.
5 tablespoons Gefen Olive Oil
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
pinch of black pepper
2 pounds fresh or frozen cauliflower florets (see note)
2 tablespoons Manischewitz Honey
1 and 1/2 teaspoons Heaven and Earth Lemon Juice
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large resealable bag, combine olive oil, paprika, salt, red pepper flakes, and pepper. Add cauliflower florets, seal bag, and shake until all pieces are well coated.
Transfer cauliflower to prepared baking sheet. Bake for 20 minutes.
Combine honey and lemon juice. Drizzle over cauliflower; toss to coat. Return to oven; bake an additional 15 minutes.
Reproduced from Simply by Rivky Kleiman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book.
How Would You
Rate this recipe?
Please log in to rate
flounder
The concept is good, but it has way too much honey. I ended up adding sriracha to cancel out some of the sweetness.
These were great!! I didnt have any leftovers!