Prep: 15 minutes; Cook: 20 minutes
Instead of camouflaging cauliflower with a cheese sauce, enjoy the subtle sweetness and mellow flavor of roasted cauliflower. Toss it with a light vinaigrette and tangy kalamata olives, and you'll have a salad everybody loves.
Oxmoor House JUNE 2006
1. Preheat oven to 450°.
2. Place cauliflower on a baking sheet coated with cooking spray; lightly coat cauliflower with cooking spray. Bake at 450° for 20 minutes or until tender and lightly browned, stirring after 10 minutes.
3. While cauliflower cooks, combine vinegar and next 4 ingredients in a large bowl; stir well with a whisk. Add cauliflower, olives, and parsley to dressing in bowl; toss gently to coat. Serve warm or at room temperature.
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