Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

The key to this recipe is the key to almost all roasted veggies: hot oven, real baking sheet, and a generous amount of oil. If your cauliflower isn’t brown and gorgeous, keep going until it is!

SERVES 8

• 2 heads cauliflower, separated into florets and checked (frozen won’t brown as nicely, but it’ll still be delicious!)
• ¼ cup olive oil (or oil of your preference)
• 2 tsp salt
• 1 tsp black pepper, divided
• 2 tsp garlic powder
• 2 tsp onion powder
• 6 oz (170 g) beef fry
• 3 cloves garlic, crushed

Avocado Herb Dressing

• ½ cup fresh parsley
• ½ cup fresh chives
• ½ cup fresh cilantro (optional)
• 1 avocado, cubed
• ¼ cup water
• 1 tsp salt
• 2 Tbsp lemon juice
• 1 clove garlic
• 1 Tbsp olive oil

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Lay out cauliflower and drizzle with oil, salt, ¹⁄₂ tsp pepper, onion powder, and garlic powder. Toss well to coat. Roast for 20–25 minutes, flipping after 15 minutes. Cauliflower is done when it’s browned and soft.

Reduce oven temperature to 375°F (190°C). Line a baking sheet with parchment paper.

Lay out beef fry. Sprinkle garlic and remaining black pepper over beef fry. Bake for 12–15 min or until crispy. Remove from oven and dice.

To prepare the dressing, blend all ingredients in a blender until very smooth. Refrigerate until ready to use.

To serve, lay cauliflower on a platter. Drizzle generously with avocado dressing. Top with beef fry.

All components can be prepped ahead of time but don’t combine until serving.

Note: Consult with your rav about checking herbs that will be blended.

(Originally featured in Family Table, Issue 886)