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Ingredients
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Whole Roasted Cauliflower
Tomato Vinaigrette
Method
Preparation
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and trim the stem, ensuring the cauliflower stays whole.
- 2
Season the Cauliflower
In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and paprika. Brush the mixture all over the cauliflower, making sure to coat it evenly.
- 3
Roast the Cauliflower
Place the cauliflower on a baking sheet and roast in the preheated oven for about 45-50 minutes, or until the outer layers are golden brown and the inside is tender.
Tomato Vinaigrette
- 4
Prepare the Vinaigrette
While the cauliflower is roasting, prepare the tomato vinaigrette. In a bowl, combine cherry tomatoes, capers, red wine vinegar, olive oil, salt, black pepper, and fresh basil. Mix well and let it sit to allow the flavors to meld.
Serving
- 5
Serve the Dish
Once the cauliflower is done roasting, remove it from the oven and let it cool slightly. Cut into wedges and drizzle with the tomato vinaigrette before serving.
