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Categories:
cauliflower extra-virgin olive oil extra-virgin olive oil salt salt blue cheese white wine vinegar water scallions pepper
Viewed: 21 - Published at: 6 months agoIngredients
- 1 head cauliflower, large, leaves trimmed
- 2 teaspoons extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 18 teaspoon salt
- 12 teaspoon salt
- 12 cup blue cheese, crumbled
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 2 tablespoons scallions, minced greens
- 12 teaspoon pepper, freshly ground
Method
- Position rack in lower third of oven; preheat to 450F Coat a large rimmed baking sheet with cooking spray.
- Cut cauliflower into quarters.
- Remove any extra woody core from the ends, but keep the quarters intact.
- Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt.
- Place cut-side down on the prepared baking sheet.
- Roast the cauliflower for 15 minutes.
- Turn so the opposite cut sides are down.
- Continue roasting until tender, 15 to 20 minutes more.
- Meanwhile, combine the remaining 2 tablespoon oil, the remaining 1/2 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl.
- Serve the roasted cauliflower drizzled with the vinaigrette.
