Roasted Cauliflower with Blue Cheese Vinaigrette

4.3 (39)
Roasted Cauliflower with Blue Cheese Vinaigrette

Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side dish for steak.

Yield: 4 servings
Active Time: 10
Total Time: 45


  • 1 large head cauliflower, leaves trimmed
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
  • 1/8 1/8 teaspoon plus 1/4 teaspoon salt, divided
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon water
  • 1 tablespoon minced scallion greens
  • 1/4 teaspoon freshly ground pepper


  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.

Tips & Notes

  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.


Nutrition Per Serving

calories 90
fat 7 g (2 g sat, 5 g mono)
cholesterol 3 mg
carbohydrates 5 g
protein 3 g
fiber 2 g
sodium 304 mg
potassium 283 mg

Nutrition Bonus Vitamin C (70% daily value).

Carbohydrate Serving 0

Exchanges 1 vegetable, 1 fat

From EatingWell January/February 2010