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The cauliflower is dressed in savory spices, with thyme giving it an extra depth of flavor. Roasting brings out the vegetable’s natural sweetness, which is further enhanced by a mildly spicy sriracha dip that gives the cauliflower an unexpected tang.
1 (24-ounce) bag Beleaf Frozen Cauliflower Florets, thawed and rinsed
1/4 cup Bartenura Olive Oil
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Tuscanini Sea Salt
1/2 teaspoon black pepper
2 tablespoons Gefen Mayonnaise
2 tablespoons Gefen Maple Syrup
2 teaspoons sriracha
1 teaspoon salt
Preheat oven to 450 degrees Fahrenheit.
On a rimmed baking sheet, toss the cauliflower florets with the oil and spices, then arrange in a single layer. Bake uncovered at 450°F for 20 minutes, until the edges are browned.
Meanwhile, whisk the mayonnaise, maple syrup, sriracha, and salt.
To serve, transfer the cauliflower to a dish. Drizzle the dip over it or serve it on the side.
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Yummy I just wanted to tell you that this is an amazing recipe. My family was licking the dish clean of the cauliflower.