Cauliflower with Rosemary Thyme Vinaigrette


Cauliflower with Rosemary Thyme Vinaigrette



Serves 4-6

  • 2 heads of cauliflower, florets removed
  • 2 tbsp Italian parsley, leaves only
  • Extra virgin olive oil
  • Sea salt
  • Black pepper

Rosemary Thyme Vinaigrette

  • 1/4  C olive oil
  • 2 tbsp champagne vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 3 sprigs fresh thyme, leaves removed and minced
  • 1 sprig fresh rosemary, leaves removed and minced
  • Sea salt
  • Black pepper


Preheat over to 425ºF. To make the dressing, add 1/4 C olive oil, vinegar, mustard, garlic, herbs, and salt and pepper into a mason jar (or container of choice). Shake to emulsify and set the dressing aside.

Next, toss cauliflower florets in a large bowl with some olive oil to coat, salt, and pepper. Spread out evenly on a baking sheet and cook until they start to crisp up and brown, about 30 minutes. Remove from the oven and pour into a large mixing bowl. Add the parsley leaves and drizzle with the rosemary thyme vinaigrette to coat. Taste. Season with salt and pepper if necessary. Eat warm or at room temperature.

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