Sunday, January 30, 2011
Roasted Cauliflower with a Parsley Vinaigrette
I am a die hard fan of roasted cauliflower. It is in regular rotation in the kitchen, but I had to admit I was getting a little bored with the same flavor combination. Luckily, inspiration came when being treated to dinner by a family member at Ken's Artistian Pizza. We had roasted cauliflower tossed with a parsley vinaigrette. I started trying to duplicate it immediately - the sweet cauliflower, with the bite of vinegar and garlic and the smooth parsley made a perfect taste sensation.
This is really easy to make and is equally delicious hot, cold, or room temperature. To make it even easier the cauliflower can be hot or cold when tossed with the dressing. So add it to the list of great salads to make during the afternoon nap!
Roasted Cauliflower with Parsley Vinaigrette
1 or 2 heads of cauliflower, sliced into bite sized chunks
3 Tablespoons, olive oil, divided
1 tablespoon apple vinegar
1 clove of garlic, smooshed
1 large handful of parsley, finely chopped
salt and pepper to taste.
Heat oven to 350 degrees
1. To roast cauliflower, spread 2 tablespoons of olive oil on a baking sheet. Toss cut up cauliflower on to sheet to coat lightly with oil. Roast in oven for 20 - 30 minutes until lightly browned.
2. While cauliflower is roasting, in a small bowl whisk together 1 tablespoon olive oil, vinegar, garlic, parsley, and a pinch of salt and pepper.
3. Toss roasted cauliflower with vinaigrette.