Some vegetables are just plain better when they are roasted. Cauliflower is one of them for me. Don’t get me wrong, I’ll eat some raw cauliflower with hummus any day, but I devour it roasted.
Adding a vinaigrette with blue cheese just takes it to the next level. I’ve been thinking of the leftovers ever since I placed them in the fridge…
Roasted Cauliflower with Vinaigrette from Eating Well
- 1 head cauliflower, sliced into 1″ thick pieces
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 2 green onions, chopped
- 1 Tbsp blue cheese crumbles
- salt & pepper
Roast cauliflower in a 375° oven, about 20 minutes, or until edges start turning brown. Mix remaining ingredients and drizzle over warm cauliflower.