Roasted Cauliflower with Warm Shallot Vinaigrette | Inquiring Chef
Roasted Cauliflower with Warm Shallot Vinaigrette
25 mins prepServes 6
Take a classic vegetable side dish to a new level with tender roasted cauliflower florets tossed in a tart and tangy warm vinaigrette. To adjust the servings in this recipe, click on the number next to servings.
0 Preheat oven to 425°F / 220°C.
1 Toss cauliflower florets with 2 Tablespoons olive oil, salt, and garlic powder. Spread out on a large sheet pan (be sure there is plenty of space between the florets so they will brown).
2 Roast cauliflower, without turning, until nearly tender, 15 minutes.
3 Remove cauliflower from the oven and use a flat spatula to gently flip the cauliflower.
4 Return cauliflower to oven and bake until very tender and golden 10 to 15 minutes more (cook time will vary slightly depending on the size of the florets).
5 When cauliflower is nearly finished, combine shallots, 1 Tablespoon olive oil, vinegar, mustard, and honey. Warm in the microwave just until bubbling, about 30 seconds.
6 Whisk parsley into vinaigrette.
7 When cauliflower is done roasting, gently toss with warm vinaigrette. Serve immediately.
