Roasted cauliflower is a popular side dish in our home. Leftovers can be reheated, served cold with a vinaigrette, or added to a green salad.
Our most recent discovery: Add some blue cheese dressing and toothpicks, and serve them with wine and beer.
This recipe is from Chef Adrianne Calvo, of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami.
Note about the cauliflower: While you only use the florets in this recipe, the stems and the core are equally delicious.
Save them to chop into green salads, or steam/boil and purée.
 As a side or a snack, low in calories, high in cruciferous-vegetable antioxidants (photo courtesy Chef Adrianne).
This is essentially flavored mayonnaise. It’s nice, it needed something, so we added capers. Very good!
For a low-calorie version, substitute Greek yogurt for the mayonnaise.
We were also happy when we substituted this blue cheese dip and dressing recipe.
1. PREHEAT the oven to 450°F. Toss the cauliflower, garlic cloves and olive oil in a large mixing bowl. Sprinkle with parsley, salt and pepper.
2. PLACE on a cookie sheet and bake for 17-20 minutes or until golden. Meanwhile…
3. WHISK the mayonnaise and lemon juice in a small bowl or ramekin. Top with freshly-cracked black pepper.
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