Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted cauliflower with kalamata & artichoke vinaigrette. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Last year I posted a recipe for Roasted Cauliflower & Kalamata Olives and I've been trying to work it into a pasta salad-like recipe for a few months now. You know how sometimes you make a recipe and it is so close to being good, but there's always something a little bit off about it? Remove the green outer leaves from the cauliflower heads, leaving the cores intact.
Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have roasted cauliflower with kalamata & artichoke vinaigrette using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
- Get Cauliflower
- Get 1 head cauliflower, washed, trimmed and cut into florets
- Get 1 tsp Italian seasoning
- Take 3 tbsp olive oil
- Get 1 dash salt & pepper
- Prepare Vinaigrette
- Take 3 tbsp kalamata olives, roughly chopped
- Make ready 4 each artichoke hearts, roughly chopped
- Get 1 tsp Italian seasoning
- Prepare 1/3 cup olive oil
- Prepare 1 juice of 1 lemon, freshly squeezed
- Take 1/4 tsp granulated garlic powder
- Make ready 1/4 tsp onion powder
- Prepare 1/4 tsp black pepper
- Make ready Topping
- Make ready 2 tsp fresh parsley, chopped
- Get 2 tsp grated romano cheese
A beautiful and delicious way to serve cauliflower. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish. The baked cauliflower with the Parmesan makes it.
Instructions to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
- Preheat oven to 450º.
- Mix cauliflower, olive oil, Italian seasoning, salt & pepper in a large bowl and toss to coat well.
- Spread cauliflower on a baking sheet in an even layer. Bake for 25 minutes, turning cauliflower halfway through for even browning until cauliflower is fork tender and golden brown.
- Mix all ingredients for vinaigrette.
- Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese. Serve and enjoy!
But cauliflower lovers like myself will happily devour this as a meatless main dish and call it dinner. And I ate the leftovers cold out of the fridge the next day; it was that good! This recipe was adapted from Melissa Roberts' Roasted Cauliflower with Kalamata Vinaigrette that appeared in Gourmet Magazine. Whole Roasted Cauliflower with Zaatar and Tahini Sauce- a healthy vegan side dish bursting with Middle Eastern flavors! In this easy recipe, Whole Roasted Cauliflower is drizzled with olive oil, and sprinkled with Zaatar Spice then roasted in the oven until tender and golden.
So that’s going to wrap this up for this exceptional food roasted cauliflower with kalamata & artichoke vinaigrette recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
