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Roasted Cauliflower With Kalamata & Artichoke Vinaigrette Recipe

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Roasted Cauliflower with Kalamata & Artichoke Vinaigrette in your home. Then, follow these steps below to serve Roasted Cauliflower with Kalamata & Artichoke Vinaigrette for your family or friends.

Ingredients: Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

  • Cauliflower
  • 1 head cauliflower, washed, trimmed and cut into florets
  • 1 tsp Italian seasoning
  • 3 tbsp olive oil
  • 1 dash salt & pepper
  • Vinaigrette
  • 3 tbsp kalamata olives, roughly chopped
  • 4 each artichoke hearts, roughly chopped
  • 1 tsp Italian seasoning
  • 1/3 cup olive oil
  • 1 juice of 1 lemon, freshly squeezed
  • 1/4 tsp granulated garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • Topping
  • 2 tsp fresh parsley, chopped
  • 2 tsp grated romano cheese

How to Make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette in your home by yourself.

    Step 1
  • Preheat oven to 450º.
  • Step 2
  • Mix cauliflower, olive oil, Italian seasoning, salt & pepper in a large bowl and toss to coat well.
  • Step 3
  • 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.
  • Step 4
  • Mix all ingredients for vinaigrette.
  • Step 5
  • Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese. Serve and enjoy!
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