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Roasted Cauliflower with Blue Cheese Vinaigrette

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  45 Minutes
  4 servings
Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side dish for steak.
1   large head cauliflower, leaves trimmed
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
1/8 1/8 teaspoon plus 1/4 teaspoon  salt, divided
2 tablespoons  crumbled blue cheese
1 tablespoon  white-wine vinegar
1 tablespoon  water
1 tablespoon  minced scallion greens
1/4 teaspoon  freshly ground pepper
Roasted Cauliflower with Blue Cheese Vinaigrette Recipe at
Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.

Cut cauliflower into quarters. Remove any extra woody core from the ends, but keep the quarters intact. Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Place cut-side down on the prepared baking sheet.

Roast the cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15 to 20 minutes more.

Meanwhile, combine the remaining 1 tablespoon oil, the remaining 1/4 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 90
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 3mg
Sodium: 304mg
% Cal. from Fat: 70%
Fat. Total: 7g
Protein: 3g
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