Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 2010

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • 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.

Tips

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 Facts

90 calories; protein 2.6g; carbohydrates 4.7g; dietary fiber 1.9g; sugars 1.8g; fat 7.3g; saturated fat 1.7g; cholesterol 3.2mg; vitamin a iu 46.8IU; vitamin c 42.9mg; folate 53mcg; calcium 43.7mg; iron 0.4mg; magnesium 14.8mg; potassium 281.6mg; sodium 293.3mg; thiamin 0.1mg.

1 vegetable, 1 fat

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