Walnut Oil and Parsley Vinaigrette with Roasted Cauliflower recipe | PCC Community Markets
Roasted cauliflower with a flavorful Walnut Oil and Parsley Vinaigrette | PCC Community Markets. Easy vegetarian recipe, perfect for gatherings.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Fork
- Serving platter
- Spoon
Ingredients
- 1 head cauliflower, sliced into 1-inch slices, or cut into 1-to-2-inch florets
- Olive oil
- Salt
- pepper
- 3 tablespoons Champagne vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey, or to taste
- 6 tablespoons walnut oil
- 1/4 cup toasted chopped walnuts
- 2 tablespoons chopped fresh parsley
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