Roasted Cauliflower with Pine Nut and Herb Vinaigrette

Roasted cauliflower delivers nutty and savory flavors perfect for either a side dish or a vegetarian entrée. We love to pair it with a pine nut vinaigrette that compliments the nutty flavor of the roasted cauliflower.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 4 people

Equipment

Ingredients
  

For the Cauliflower

  • 1 each Head of Cauliflower, cut into bite size florets
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 15 turns Black Pepper, freshly cracked

For the Vinaigrette

  • 1/4 cup Pine Nuts, toasted
  • 1 tbsp Capers, whole
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dijon Mustard
  • 1/4 cup Olive Oil
  • 1 tbsp Lemon Juice
  • 1/4 tsp Kosher Salt
  • 15 turns Black Pepper, freshly cracked

Instructions
 

  • After removing the out leaves and the woody stem, cut the cauliflower into larger bite-size pieces. About the size of a golf ball.
    1 each Head of Cauliflower, cut into bite size florets
  • In a small bowl, combine all of the vinaigrette ingredients. Whisk until completely emulsified.
    1/4 cup Pine Nuts, toasted, 1 tbsp Capers, whole, 1 tbsp Fresh Parsley, finely chopped, 1 tsp Dijon Mustard, 2 tbsp Olive Oil, 1 tbsp Lemon Juice, 1/2 tsp Kosher Salt, 15 turns Black Pepper, freshly cracked
  • Toss the cauliflower in olive oil, kosher salt, and freshly cracked black pepper.
    2 tbsp Olive Oil, 1/2 tsp Kosher Salt, 15 turns Black Pepper, freshly cracked
  • Once the Typhur Dome has reached its target temperature, carefully add the cauliflower florets in a single layer. Return the cooking tray.
  • Roast the cauliflower.Temperature: 430 °F Time: 9 minutes
  • Carefully transfer the roasted cauliflower from the Typhur Dome and transfer it to a plate or serving tray.
  • Finish the cauliflower with a generous amount of vinaigrette. We suggest pairing the cauliflower with delicate cuts of fish or served over quinoa for a delicious vegan entrée.
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