Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted cauliflower with kalamata & artichoke vinaigrette. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
I love cauliflower to the moon and back, but when I first saw a recipe in Bon Appétit magazine for roasted cauliflower with date syrup (from Erez I added ground cumin for depth, a generous handful of flat-leaf parsley leaves for color and crunch, and sliced kalamata olives for a salty counterpoint. 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?
Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted cauliflower with kalamata & artichoke vinaigrette using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
- Get Cauliflower
- Prepare 1 head cauliflower, washed, trimmed and cut into florets
- Prepare 1 tsp Italian seasoning
- Make ready 3 tbsp olive oil
- Take 1 dash salt & pepper
- Prepare Vinaigrette
- Prepare 3 tbsp kalamata olives, roughly chopped
- Get 4 each artichoke hearts, roughly chopped
- Take 1 tsp Italian seasoning
- Make ready 1/3 cup olive oil
- Take 1 juice of 1 lemon, freshly squeezed
- Take 1/4 tsp granulated garlic powder
- Make ready 1/4 tsp onion powder
- Make ready 1/4 tsp black pepper
- Prepare Topping
- Make ready 2 tsp fresh parsley, chopped
- Get 2 tsp grated romano cheese
This recipe was adapted from Melissa Roberts' Roasted Cauliflower with Kalamata Vinaigrette that appeared in Gourmet Magazine. And there was certainly nothing wrong with that version of the recipe; my Greek friend Mary tried it and loved it. But the original photos were nothing to get excited about. In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
Steps 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!
Add the garlic powder, salt, breadcrumbs, and Parmesan. The baked cauliflower with the Parmesan makes it. The Best Roasted Garlic Cauliflower Recipe - Roasted garlic cauliflower is the best roasted cauliflower recipe ever! You'll love this simple, improved method for how to roast cauliflower in the oven. Whole roasted cauliflower, a great vegan alternative for the holidays, special occasions or everyday cooking.
So that’s going to wrap it 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 is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
