Roasted Cauliflower with Mint Dressing
Cauliflower roasted golden brown and drizzled with a light and refreshing mint dressing. A quick and easy side dish that's perfect with chicken and fish.
Ingredients
Mint Dressing
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice, about 1/2 lemon
- 2 tbsp honey
- 1/2 tbsp Dijon mustard
- 1 tsp white wine vinegar
- 1/2 small garlic clove
- 1/4 cup fresh mint leaves basil works well too
- salt and pepper to taste
Cauliflower
- 1 medium head cauliflower cut in bite size pieces see notes for cutting tips
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
Mint Dressing
- Add all the mint dressing ingredients to a food processor or blender and blend until smooth. You should still see flecks of mint leaves. Set aside until ready to use.
Heat oven to 425°F
- Place cauliflower pieces on a large sheet pan covered with parchment paper. Drizzle with olive oil and salt and pepper, about 1/2 tsp of each. Gently toss with hands and spread out evenly so the pieces aren't touching.
- Roast for 20 minutes turning once half way through. Depending on your oven you may need to broil for 2 minutes after the 20 minute cooking time to further brown the edges. Remove from oven and drizzle with desired amount of mint dressing. Toss or leave as is. Serve any extra dressing on the side. Serve immediately.
Notes
Tips:
- Roasting cauliflower- The most important thing when roasting cauliflower is to make sure the oven is nice and hot. The higher temp will ensure crisp golden edges while still maintaining a tender floret. If the temperature is too low the cauliflower will be flimsy and mushy, and that would be sad.
- Even size pieces- Cut each piece roughly the same size to make certain the cauliflower cooks evenly. I find that bite size pieces form a nice crust, which is honestly the best part about roasted cauliflower.
- Cutting a head of cauliflower- After removing the leaves, stand the cauliflower on its stem. Using a large sharp knife cut directly down the center to create two halves. Stand each half on the stem again and cut 2-3 slices. They should lay flat like a steak. The stems should be easy to remove at this point. Break into desired size pieces.