Valleybrink Road | Recipes | Cauliflower with Rosemary Thyme Vinaigrette | Serves 4-6 2 heads of cauliflower, florets removed 2 tablespoons italian parsley, leaves only extra virgin olive oil sea salt black pepper Rosemary Thyme Vinaigrette 1/4 cup Olive Oil 2 Tablespoons Champagne Vinegar 1 Tablespoon .

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Cauliflower with Rosemary Thyme Vinaigrette
Steps
1
2
3
Description

Roasting, roasting, roasting. The easiest way to get those veggies in your belly. Toss them with a tangy vinaigrette and you'll be hooked!

Get Started
Step 1

Preheat over to 425 degrees. To make the dressing, add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper into a mason jar (or container of choice). Shake to emulsify and set the dressing aside. Next, toss cauliflower florets in a large bowl with some olive oil to coat, salt, and pepper.

Next Step
2
Step 2

Spread out evenly on a baking sheet and cook until they start to crisp up and brown, about 30 minutes.

Next Step
3
Step 3

Remove from the oven and pour into a large mixing bowl. Add the parsley leaves and drizzle with the rosemary thyme vinaigrette to coat. Taste. Season with salt and pepper if necessary. Eat warm or at room temperature.

Done!
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Ingredients
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Serves 4-6

2 heads of cauliflower, florets removed

2 tablespoons italian parsley, leaves only

extra virgin olive oil

sea salt

black pepper

Rosemary Thyme Vinaigrette

1/4 cup Olive Oil

2 Tablespoons Champagne Vinegar

1 Tablespoon Dijon Mustard

1 Tablespoon Minced Garlic

3 sprigs Fresh Thyme, Leaves Removed And Minced

1 sprig Fresh Rosemary, Leaves Removed And Minced

sea salt

black pepper