Calling burgers or French fries “dirty,” as they are https://mishpacha.com/wp-content/uploads/2023/05/cauliflower.jpgoften named on menus, doesn’t sit well with me. That said, for political correctness, I thought about calling this recipe “Disorganized Cauliflower,” but that sounded too pretentious. I settled on naming it Loaded Cauliflower. Not only because it’s loaded with flavor, but also because it’s loaded with possibilities of how to personalize it to your taste. See the different options each step of the way, and know that you will get messy eating this delicious dish.

SERVES 6–8

• 1 head cauliflower, cut into small florets (about 8 cups)
• ½ cup + 2 Tbsp olive oil, divided (or canola)
• 1 Tbsp taco seasoning (see note, or use your own)
• 2 tsp smoked paprika (or sweet, or regular)
• ¼ tsp salt
• ¾ cup chopped onion (or shallots, or leeks)
• ⅓ cup chopped red pepper (or orange)
• ⅓ cup chopped green peppers (or yellow)
• garlic mayo, for drizzling (if making pareve), or ¾ cup shredded cheese (if making dairy)

Preheat oven to 425°F (220°C).

Toss cauliflower with ¹⁄₂ cup oil and spices. Transfer to a baking pan and bake for 20 minutes. Stir and return to the oven for another 12 minutes.

Meanwhile, mix onions and peppers with 2 Tbsp oil and sauté until soft, about 20 minutes.

Remove cauliflower from oven and top with peppers and onions. For the pareve option, drizzle with garlic mayo and serve. For the dairy option, sprinkle with shredded cheese and return to the oven. Bake for another 10 minutes, until the cheese is melted.

Note

For the taco seasoning, mix together 1 Tbsp chili powder, ¹⁄₂ Tbsp cumin, ¹⁄₂ tsp sugar, ¹⁄₂ tsp onion powder, ¹⁄₂ tsp garlic powder, ¹⁄₄ tsp red pepper flakes, ¹⁄₂ tsp salt, and a pinch of cayenne pepper (or 2 or 3 pinches if you really like it spicy). Use 1 Tbsp of the mixture for this recipe and store the rest in a jar for other uses.

Tip

If fresh cauliflower is unavailable, you can use a bag of frozen florets, defrosted and squeezed dry.