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Easy Step to Serving Tasty Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette is the nomero uno that appears to most people’s thought when it comes to a delightul meal. Today, we are going to tell you procedures on preparing a delicious Roasted Cauliflower with Kalamata & Artichoke Vinaigrette.

Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

We hope you got insight from reading it, now let’s go back to roasted cauliflower with kalamata & artichoke vinaigrette recipe. To make roasted cauliflower with kalamata & artichoke vinaigrette you only need 17 ingredients and 5 steps. Here is how you cook that.

Firstly, below are the ingridients that you should prepare to make Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:

  1. You need of Cauliflower.
  2. You need 1 head of cauliflower, washed, trimmed and cut into florets.
  3. Use 1 tsp of Italian seasoning.
  4. Use 3 tbsp of olive oil.
  5. Get 1 dash of salt & pepper.
  6. You need of Vinaigrette.
  7. Use 3 tbsp of kalamata olives, roughly chopped.
  8. Use 4 each of artichoke hearts, roughly chopped.
  9. Use 1 tsp of Italian seasoning.
  10. Prepare 1/3 cup of olive oil.
  11. Get 1 of juice of 1 lemon, freshly squeezed.
  12. Prepare 1/4 tsp of granulated garlic powder.
  13. Prepare 1/4 tsp of onion powder.
  14. Use 1/4 tsp of black pepper.
  15. Use of Topping.
  16. Prepare 2 tsp of fresh parsley, chopped.
  17. Prepare 2 tsp of grated romano cheese.

After preparing the ingridients, now we are set to make our yummy Roasted Cauliflower with Kalamata & Artichoke Vinaigrette:

  1. Preheat oven to 450ยบ..
  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. Bake for 25 minutes, turning cauliflower halfway through for even browning until cauliflower is fork tender and golden brown..
  4. Mix all ingredients for vinaigrette..
  5. Drizzle warm cauliflower with vinaigrette and top with fresh chopped parsley and grated romano cheese. Serve and enjoy!.

Recipe : Roasted Cauliflower with Kalamata & Artichoke Vinaigrette

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