Tuesday, October 12, 2010

Roasted Cauliflower with Garlic Vinaigrette


What a delightful side dish!!  I love roasting vegetables in the oven, and cauliflower was a nice change. Truly, as with broccoli, roasting cauliflower brings out the nuttiness of the vegetable.  El Hub and I ate the entire portion of it, so next time I make this for the whole family, I will have to buy two heads of cauliflower.

Roasted Cauliflower with Garlic Vinaigrette
Adapted from Gourmet, September 2009

1 head cauliflower
1/4 cup olive oil, divided
salt and pepper
1 small garlic clove
1-2 tbl. lemon juice

Directions:
Preheat oven to 450 degrees.

Cut cauliflower int 3/4-in. thick slices.  Put in a large rimmed baking sheet and drizzle 2 tbl. olive oil.  Season with salt and pepper.  Roast, turning once or twice, until golden and just tender, about 25 minutes.

For vinaigrette, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice and remaining 2 tbl. olive oil.  Drizzle over cauliflower and serve.

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