October 18, 2011

Champagne Roasted Cauliflower

Our dinner tonight was pretty small. I was too busy making cupcakes to bring to work tomorrow.

It may have been small, but it was delicious!

I was recently selected to be part of a Foodbuzz Tastemaker program with Marzetti Simply Dressed. We don't generally use bottled dressings, preferring instead to make our own, but this dressing was delicious!

They have a nice variety of flavors available, ranging from Ranch to Champagne to Ginger Sesame. I'm very picky (who me??) about ingredient lists, so when I saw that their Simply Dressed line uses minimal ingredients, all of which I can pronounce and recognize, I was happy to try it.

I used a gorgeous mixture of purple & orange cauliflower. Any variety will work here, I just like the fun colors. You can use both the florets and parts of the stem, as long as all the pieces are of uniform size.

After roasting, it gets all caramelized and delicious. This would work with any veggie, but would be especially good on Brussels sprouts, aka roasted deliciousness. We like our veggies roasted no matter what seasoning is on them.

The dressing is an added bonus. And a very tasty one, too!

Champagne Roasted Cauliflower
Serves 2 as a main dish or 4 as a side

1 head of cauliflower
1 large onion
3 T Marzetti Simply Dressed Champagne Dressing

Preheat oven to 400*F. Spray a large baking sheet with olive oil spray. Wash and chop cauliflower florets & stem into 1" pieces. Chop onion into similar sized chunks. Toss together with dressing. Spread in an even layer on the baking sheet. Bake for 20 minutes, then stir. Bake another 20 minutes. Depending on the size of the baking sheet, the cauliflower may need more time. Check every 5 minutes after the first 40 minutes, being careful not to let it burn. The cauliflower pieces should be slightly browned and starting to crisp.



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