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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Calling burgers or French fries “dirty,” as they are often 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.
1 head cauliflower, cut into small florets (about 8 cups)
1/2 cup + 2 tablespoons Tuscanini Olive Oil, divided (or canola)
1 tablespoon taco seasoning (see note, or use your own)
2 teaspoons smoked paprika (or sweet, or regular)
1/4 teaspoon salt
3/4 cup chopped onion (or shallots, or leeks)
1/3 cup chopped red pepper (or orange)
1/3 cup chopped green peppers (or yellow)
garlic mayo, for drizzling (if making pareve), or 3/4 cupshredded cheese (if makingdairy)
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
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 two tablespoons 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.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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Taco Seasoning (note that’s referred to): 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. Use what’s needed for recipe and store the rest in a jar.
Yum! this was delicious!