Roasted Cauliflower with Kalamata & Artichoke Vinaigrette
Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted cauliflower with kalamata & artichoke vinaigrette. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted cauliflower with kalamata & artichoke vinaigrette using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
  1. Make ready Cauliflower
  2. Make ready 1 head cauliflower, washed, trimmed and cut into florets
  3. Take 1 tsp Italian seasoning
  4. Take 3 tbsp olive oil
  5. Make ready 1 dash salt & pepper
  6. Get Vinaigrette
  7. Prepare 3 tbsp kalamata olives, roughly chopped
  8. Get 4 each artichoke hearts, roughly chopped
  9. Take 1 tsp Italian seasoning
  10. Get 1/3 cup olive oil
  11. Take 1 juice of 1 lemon, freshly squeezed
  12. Get 1/4 tsp granulated garlic powder
  13. Make ready 1/4 tsp onion powder
  14. Prepare 1/4 tsp black pepper
  15. Make ready Topping
  16. Make ready 2 tsp fresh parsley, chopped
  17. Prepare 2 tsp grated romano cheese
Steps to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:
  1. Preheat oven to 450º.
  2. Mix cauliflower, olive oil, Italian seasoning, salt & pepper in a large bowl and toss to coat well.
  3. Spread cauliflower on a baking sheet in an even layer. Bake for 25 minutes, turning cauliflower halfway through for even browning until cauliflower is fork tender and golden brown.
  4. Mix all ingredients for vinaigrette.
  5. Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese. Serve and enjoy!

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