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Roasting, roasting, roasting. The easiest way to get those veggies in your belly. Toss them with a tangy vinaigrette and you'll be hooked!
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.
Spread out evenly on a baking sheet and cook until they start to crisp up and brown, about 30 minutes.
2 heads of cauliflower, florets removed
2 tablespoons italian parsley, leaves only
extra virgin olive oil
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