Roasted Cauliflower with Blue Cheese Vinaigrette

Roasted Cauliflower with Blue Cheese Vinaigrette

6 Reviews
From: EatingWell Magazine, January/February 2010

Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side dish for steak.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large head cauliflower, leaves trimmed
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • ⅛⅛ teaspoon plus ¼ teaspoon salt, divided
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon water
  • 1 tablespoon minced scallion greens
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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 ⅛ teaspoon salt. Place cut-side down on the prepared baking sheet.
  3. Roast the cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15 to 20 minutes more.
  4. Meanwhile, combine the remaining 1 tablespoon oil, the remaining ¼ teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 90 calories; 7 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 3 g protein; 53 mcg folate; 3 mg cholesterol; 2 g sugars; 0 g added sugars; 47 IU vitamin A; 43 mg vitamin C; 44 mg calcium; 0 mg iron; 293 mg sodium; 282 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 6

July 16, 2016
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By: EatingWell User
Parboil the cauliflower before roasting This is a delicious and easy recipe. Everybody I have served it to has loved it. My suggestion is to parboil the cauliflower before roasting. I break the cauliflower into its florets and then parboil big chunks for 7 minutes, medium chunks for 5 minutes, and small chunks for 3 minutes. Drain and roast according to instructions (I still roast it for 30 - 40 minutes even after parboiling).
October 10, 2010
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By: EatingWell User
My husband, young daughter and I all thought this recipe was fabulous. I will definitely make this many times. -Melita
August 18, 2010
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By: EatingWell User
I thought it was really yummy. The only substitutions I made were extra pepper. I used gorgonzola cheese instead of blue and white balsamic vinegar instead of white white. These were what I had on hand.
January 22, 2010
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By: mhardt2115
Roasting vegetables always adds to their flavor and although I am a great fan of blue cheese I did not think this flavor went that well with the cauliflower.
January 20, 2010
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By: EatingWell User
This was a delicious recipe. I love roasted cauliflower. The blue cheese vinaigrette gave it a nice tang. I served the vinaigrette on the side. I had enough for y lunch the next day and it was still good.
January 15, 2010
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By: EatingWell User
This was soooo good! I really like the big chunks of cauliflower that you get to put on your plate - the presentation is fabulous. I forgot to buy green onions to sprinkle on top - and I KNOW I missed out on a seriously great flavor combination - I won't forget next time I make this! This is a great cauliflower recipe.
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