Recipe: Roasted Cauliflower in Red Wine Vinaigrette

from Prevention magazine

Roasted Cauliflower in Red Wine Vinaigrette

INGREDIENTS
DIRECTIONS
  1. Whisk together 1 1/2 Tbsp sherry or red wine vinegar, 1 tsp minced garlic, and 1/2 tsp Dijon mustard. Whisk in 1 1/2 Tbsp extra virgin olive oil. Stir in 3 Tbsp chopped parsley and 2 Tbsp chopped capers.
  2. Toss 5 cups cauliflower florets with 1 Tbsp extra virgin olive oil on sheet pan. Roast in 450F oven in single layer, stirring once, until golden brown, about 22 minutes. Toss with vinaigrette.

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