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You are here: Home / Good Eats / Dining Solo? I Hope So…..Roasted Cauliflower with Blue Cheese Vinaigrette

Dining Solo? I Hope So…..Roasted Cauliflower with Blue Cheese Vinaigrette

June 1, 2012 by Meghan 3 Comments

I like when the Hubby has plans, and I am left to my own devices for dinner; partially because I’m an introvert and love the “me” time, but also so I can make Roasted Cauliflower with Blue Cheese Vinaigrette. It’s become a tradition of mine. The Hubby actually likes this particular recipe, but the problem is, I don’t want to share.  Yep, I prefer to eat an entire head of cauliflower for dinner, all by myself, because that’s not weird.  Most folks would make this as a side dish to their main course.  Not me. It’s my whole meal, and I love it.  Besides, if I had to share, I’d have to make something else.

Roasted Cauliflower with Blue Cheese Vinaigrette

And the best part about this recipe, other than the taste, of course, is the entire thing, the whole head of cauliflower plus the vinaigrette, is only 360 calories. Bam!   

Roasted Cauliflower with Blue Cheese Vinaigrette
2014-04-22 18:07:31
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Ingredients
  1. 1 large head cauliflower, leaves trimmed
  2. 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  3. 1/8 1/8 teaspoon plus 1/4 teaspoon salt, divided
  4. 2 tablespoons crumbled blue cheese
  5. 1 tablespoon white-wine vinegar
  6. 1 tablespoon water
  7. 1 tablespoon minced scallion greens
  8. 1/4 teaspoon freshly ground pepper
Instructions
  1. Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut cauliflower into quarters. Remove any extra woody core from the ends, but keep the quarters intact. Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Place cut-side down on the prepared baking sheet.
  3. Roast the cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15 to 20 minutes more.
  4. Meanwhile, combine the remaining 1 tablespoon oil, the remaining 1/4 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.
Notes
  1. I didn’t have any scallions on hand, so I used chives instead, although any mild onion would suffice, and I swapped out the white vinegar for champagne vinegar (fancy). Last, since I chopped my cauliflower up into bite sized morsels, I only needed to bake it for 12 minutes a side. Our oven also kicks ass. That helps.
Adapted from Eating Well Magazine
Adapted from Eating Well Magazine
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
Mmmm….a full 9 inch pie plate of pure cauliflower magic!  Eat your heart out baby, because hell, it’s less than 400 calories, and it will fill you up. Quality plus quantity equals fricken awesome.

For more nutritional info on cauliflower: http://whfoods.org/genpage.php?tname=foodspice&dbid=13

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Filed Under: Good Eats, Reflections Tagged With: Clean Eating, Nutritional Info, recipe, Recipe Alert, vegetables, vegetarian

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Trackbacks

  1. WIAW: The Sunday Edition | Clean Eats, Fast Feets says:
    December 12, 2012 at 6:19 AM

    […] delectable pictures. We all know (or we do now anyway) I have a soft spot in my heart for anything cauliflower. It’s underused, yet so versatile. Although in this dish, the cauliflower is not the star of […]

    Reply
  2. It’s 2:30 Somewhere (WIAW) | Eating 4 Balance says:
    March 6, 2013 at 12:49 AM

    […] Meghan at Clean Eats Fast Feets’ Roasted Cauliflower with Blue Cheese Vinaigrette […]

    Reply
  3. WIAW: The Simplicity Edition - Clean Eats, Fast FeetsClean Eats, Fast Feets says:
    August 13, 2014 at 6:53 AM

    […] exact, which was harvested from my very own backyard garden. I roasted it and then covered it in a Blue Cheese Vinaigrette dressing. It was sensational and yes, I am still talking about cauliflower. Go ahead and try […]

    Reply

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I’m Meghan, CEO of City Hippie granola, a food blogger, and fit(ish) momma of a toddler keeping it real in Cleveland. Coffee is my higher power, followed by veggies and cheese or cheese and veggies or veggies with cheese.

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