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My FAVORITE veggie side! Pair it with this Honey Lime Salmon recipe and dinner is done!
Next, toss cauliflower florets in a large bowl with the oil to coat, parsley, and salt and pepper.
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Roasted Cauliflower + Garlic Vinaigrette
My FAVORITE veggie side! Pair it with this Honey Lime Salmon recipe and dinner is done!
Makes about 6 servings
Ingredients:
- 2 heads of cauliflower, florets removed
- one small bunch of fresh parsley, chopped and divided
- 3 Tbsp avocado oil, or extra virgin olive oil
- sea salt and pepper to taste
Garlic infused baslamic vinaigrette:
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp raw honey
- 1 Tbsp minced fresh garlic
- fresh chopped parsley to garnish
- sea salt and pepper to taste
Instructions:
Preheat over to 425 degrees f.
To make the dressing, add all the ingredients into a mason jar (or container of choice). Shake to emulsify and set aside.
Next, toss cauliflower florets in a large bowl with the oil to coat, parsley, and salt and pepper.
Spread evenly on a baking sheet and cook in your preheated oven until they start to crisp up and brown, about 25 minutes.
Remove from the oven and pour into a large mixing bowl. Add mote parsley leaves and drizzle with the garlic vinaigrette to coat.
Enjoy!
❤Rachel
Ingredients
- 2 heads of cauliflower, florets removed
- one small bunch of fresh parsley, chopped and divided
- 3 Tbsp avocado oil, or extra virgin olive oil
- sea salt and pepper to taste
- Garlic infused baslamic vinaigrette:
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp raw honey
- 1 Tbsp minced fresh garlic
- fresh chopped parsley to garnish
- sea salt and pepper to taste
Instructions
- Preheat over to 425 degrees f.
- To make the dressing, add all the ingredients into a mason jar (or container of choice). Shake to emulsify and set aside.
- Next, toss cauliflower florets in a large bowl with the oil to coat, parsley, and salt and pepper.
- Spread evenly on a baking sheet and cook in your preheated oven until they start to crisp up and brown, about 25 minutes.
- Remove from the oven and pour into a large mixing bowl. Add mote parsley leaves and drizzle with the garlic vinaigrette to coat.
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