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 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
Position rack in lower third of oven; preheat to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Cut the 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 Publisher. All rights reserved.
nutrition information per serving
90 calories; 7g total fat; 2g total saturated fat; 3mg cholesterol; 304mg sodium; 0g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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