Vegetables don’t have to be boring! Roasting cauliflower brings out the sweetness in this cruciferous delight. Cilantro vinaigrette is one of my favorite flavor blasters for roasted veggies. You’ll never eat boring steamed vegetables again!
A lot of my health coaching clients complain that they don’t know how to flavor vegetables to make them interesting. Veggies don’t have to be bland. Never settle for blah steamed veggies again! I happen to like steamed veggies, but some people need more flavor, especially if they’ve been used to eating artificially flavored foods and their palate has not adjusted to the subtle flavors of real foods. If you need some flavuh, this is the dish for you.
Serves 4 | Prep Time: 15 min | Cook time 20 minutes
- 2 heads cauliflower, chopped into florets
- 1/3 cup white vinegar
- 1/3 cup extra-virgin olive oil
- 2 Tbs (30 ml) Cilantro, chopped
- 2 Tbs (30 ml) Parsley, chopped
- 1 pinch Chili flakes
- 1/4 cup olive oil
- 2 cloves diced Garlic
- 1 Tbs (15 ml) sea salt
- ½ tsp (5 ml) fresh ground black pepper
Preheat the oven to 450 degrees F.
Make the vinaigrette. Mix together 1/3 cup olive oil, white vinegar, cilantro, parsley and chili flakes. Set aside.
Place the cauliflower florets in a large saute or roasting pan. Toss cauliflower with 1/4 cup olive oil, garlic, salt and pepper. Place the saute/roasting pan in the oven and cook for 20 minutes for well done veggies or 16 minutes for more crisp cauliflower. Stir once to ensure even roasting.
Toss roasted cauliflower with cilantro vinaigrette and serve.
P.S. If you’re one of the unlucky minority that thinks cilantro tastes like soap, just leave out the cilantro. Enjoy your parsley vinaigrette.