Cauliflower with Rosemary Thyme Vinaigrette
Ingredients
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
Instructions
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.