Delicious raw or cooked, cauliflower can be prepared in a thousand different ways. Rev up your fall cuisine with this vegetarian delight.
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 6 servings
In large bowl, combine cauliflower, roasted red peppers, artichoke hearts, olives, onion, parsley and oregano. Drizzle with Parmesan Vinaigrette and toss gently to coat well. Cover and refrigerate for 1 hour. (Make ahead: Can be stored in airtight container and refrigerated for up to 2 days. Bring to room temperature before serving.)
Gently toss to evenly distribute dressing. Sprinkle with pine nuts.
In glass jar, add 1/2 cup olive oil, 1/4 cup each white balsamic vinegar or white wine vinegar and finely grated Parmesan, 1 tbsp lemon juice, 1 tsp each dried oregano and basil and 1/2 tsp each garlic powder, hot pepper flakes and salt. Season with pepper, if desired. Close jar tightly and shake vigorously. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about 3/4 cup.
Test Kitchen Tip: Don’t toss the outer cauliflower leaves in the bin! You can reduce kitchen waste and turn these former scraps into yummy chips. Brush leaves with olive oil and season with salt and pepper. Bake in 425°F oven until golden and crispy, 10 to 15 minutes.
Nutritional facts PER SERVING (EXCLUDING VINAIGRETTE): about
- Iron 1.9 mg
- Fibre 4 g
- Sodium 550 mg
- Sugars 4 g
- Protein 5 g
- Calories 275
- Total fat 23 g
- Cholesterol 5 mg
- Saturated fat 4 g
- Total carbohydrate 12 g