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.
Equipment
- Chef Knife
- Sheet Tray
- Mixing Bowl
- Small Mixing Bowl
- Whisk
- Tongs
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.
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
