Roasted Cauliflower with Kalamata & Artichoke Vinaigrette
Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted cauliflower with kalamata & artichoke vinaigrette. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first 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 that.

The ingredients needed to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
  1. Take Cauliflower
  2. Take 1 head cauliflower, washed, trimmed and cut into florets
  3. Get 1 tsp Italian seasoning
  4. Take 3 tbsp olive oil
  5. Get 1 dash salt & pepper
  6. Get Vinaigrette
  7. Make ready 3 tbsp kalamata olives, roughly chopped
  8. Make ready 4 each artichoke hearts, roughly chopped
  9. Take 1 tsp Italian seasoning
  10. Get 1/3 cup olive oil
  11. Take 1 juice of 1 lemon, freshly squeezed
  12. Prepare 1/4 tsp granulated garlic powder
  13. Take 1/4 tsp onion powder
  14. Take 1/4 tsp black pepper
  15. Take Topping
  16. Get 2 tsp fresh parsley, chopped
  17. Get 2 tsp grated romano cheese
Steps to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
  1. Preheat oven to 450º.
  2. Mix cauliflower, olive oil, Italian seasoning, salt & pepper in a large bowl and toss to coat well.
  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.
  4. Mix all ingredients for vinaigrette.
  5. Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese. Serve and enjoy!

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