Often times, people stay away from certain vegetables because it tastes too much…like a vegetable. Mushrooms might taste too much like wood, brussels sprouts too bitter, cauliflower too bland. I enjoy my vegetables any way they are prepared but I know a certain someone who is much pickier. In order to make him chow down on those greens, I have to dress up the vegetables. This roasted cauliflower with sherry vinaigrette, dried cranberries, and toasted pine nuts is one of the more successful side dishes that will make the vegetable-haters jump on board!

roasted cauliflower
roasted cauliflower
roasted cauliflower


Serves 4


Roasted cauliflower with sherry vinaigrette

30 minTotal Time

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  • 1 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 2 tsp himalayan pink salt
  • 1 tsp white pepper
  • 1 clove garlic, minced
  • 1 head shallot, minced
  • 1 tsp Dijon mustard
  • 1/3 cup sherry vinegar
  • 1/2 cup olive oil
  • salt and pepper
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pine nuts
  • chopped parsley for garnish


  1. Preheat oven to 375 degrees F.
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 minutes or until tender.
  3. Meanwhile, prepare the vinaigrette. Whisk together garlic, shallot, mustard, and vinegar. Slowly add olive oil whisking constantly. Season with salt and pepper.
  4. Toss roasted cauliflower with sherry vinaigrette, cranberries, and toasted pine nuts. Garnish with chopped parsley. Serve.


**Helpful tips and common mistakes

This cauliflower dish is inspired by yet again another episode of Unique Eats on the Cooking Channel. I can’t recall the name of the restaurant but this one establishment in New York had a cauliflower dish that people raved about. I know what you’re thinking, “people went there to eat cauliflower?”, but imagine just how tasty that dish is if it’s so popular!

The original dish boiled the cauliflower, coated it in flour then fried it until golden brown. I wanted my dish to be healthier so I simply roasted the vegetable. The show didn’t specify what dressing was used so I went with a sherry vinaigrette that I’ve used many times before. The tangy vinaigrette worked perfectly with the sweet cranberries and toasted pine nuts. Finish the dish with chopped parsley and you have a light but tasty side dish.

roasted cauliflower


Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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