Updated: Apr 12
This is an easy recipe to throw together last minute. As it cooks, you can prepare the rest of the meal.
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Cut the outer leaves and wash your head of cauliflower. Chop into bite sized pieces. Place into a roasting pan. (see video above)
Marinate the cauliflower in Annie's gluten free balsamic Vinaigrette dressing. Pour a little olive oil over the dressing. Add a few pats of butter. Sprinkle with Parmesan cheese (make sure it's gluten free) (see video)
Place the casserole dish into a 350 degree preheated oven. Roast for approximately 45 minutes, stiring the cauliflower at least twice. If it looks like it's getting a little dry, add a small amount of oil. Cook until cauliflower is the tenderness you desire. I prefer my vegetables slightly firm. Some like them soft. The choice is yours. (see video)
My sister says my veggies are hard. I say hers are mush. We will never agree.
Serve as a side dish or with other veggies as a meal. It's a quick and easy tangy dish.
The next day, I chopped the cauliflower very small, boiled some gluten free pasta, mixed them together and made a new meal.
Annie's Gluten Free Balsamic Vinaigrette dressing
Parmesan Cheese (gluten free)
For more amazing cauliflower recipes, visit my other articles: