Roasted Cauliflower with Kalamata & Artichoke Vinaigrette Recipe

Name: Roasted Cauliflower with Kalamata & Artichoke Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, washed, trimmed and cut into florets; 1 tsp Italian seasoning; 3 tbsp olive oil; 1 dash salt & pepper; 3 tbsp kalamata olives, roughly chopped; 4 each artichoke hearts, roughly chopped; 1 tsp Italian seasoning; 1/3 cup olive oil; 1 juice of 1 lemon, freshly squeezed; 1/4 tsp granulated garlic powder; 1/4 tsp onion powder; 1/4 tsp black pepper; 2 tsp fresh parsley, chopped; 2 tsp grated romano cheese

Servings: persons

1 head cauliflower, washed, trimmed and cut into florets
1 tsp Italian seasoning
3 tbsp olive oil
1 dash salt & pepper
3 tbsp kalamata olives, roughly chopped
4 each artichoke hearts, roughly chopped
1 tsp Italian seasoning
1/3 cup olive oil
1 juice of 1 lemon, freshly squeezed
1/4 tsp granulated garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tsp fresh parsley, chopped
2 tsp grated romano cheese

1
Preheat oven to 450 degrees .
2
Mix cauliflower, olive oil, Italian seasoning, salt & pepper in a large bowl and toss to coat well.
3
Spread cauliflower on a baking sheet in an even layer.
4
Bake for 25 minutes, turning cauliflower halfway through for even browning until cauliflower is fork tender and golden brown.
5
Mix all ingredients for vinaigrette.
6
Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese.
7
Serve and enjoy!

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head cauliflower, washed, trimmed and cut into florets, 1 tsp Italian seasoning, 3 tbsp olive oil, 1 dash salt & pepper, and more.

Yes, Roasted Cauliflower with Kalamata & Artichoke Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

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