Roasted Cauliflower With Vanilla Braised Walnuts

Once you taste this fabulous roasted cauliflower you won’t want to eat your cauliflower any other way!  This has become our go-to side dish lately – it’s simply the best!

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This is a super quick and easy recipe that anyone can make!   This recipe is the perfect combination of sweet and salty.   If you are a foodie….well, even if you aren’t…..you know that these tastes belong together.  I have a serious weakness for anything that is sweet & salty.

I suggest that you get to the store ASAP and get a head of cauliflower so that you can give this recipe a whirl.  It can be made so easily on weeknights which I love!  It doesn’t take hardly any time to prepare and cooks in less than 15 minutes ( if you prepare the walnuts ahead of time)!

I eat LOTS of veggies and so I am always looking for new side dishes.  Sometimes I use this as a main dish and serve it with rice and a salad.  If you don’t like walnuts you can substitute them for any kind of nut using the same braise on them.  The walnuts really pair nicely though in this dish.

And on a side note for all you health nuts out there – you know that cauliflower is a cruciferous vegetable and should be eaten on a regular basis because it’s so good for you!  It’s crazy high in vitamin C, K and B6 – not to mention a very good source of fiber and Omega 3.

Get rid of those recipes where you boil or steam your cauliflower…..and say good-bye to waterlogged, mushy cauliflower!  The most important piece of advice I can give you is not to overcook it – make sure you leave it a little crunchy.

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Roasted Cauliflower With Vanilla Braised Walnuts

Once you taste this fabulous roasted cauliflower you won’t want to eat your cauliflower any other way!  This has become our go-to side dish lately – it’s simply the best!

Ingredients:

1 Cup of walnuts
2 Tablespoons of honey
1 teaspoon of pure vanilla extract
1 head of cauliflower
8 fresh sprigs of thyme (finely chop the green sprigs leaving behind the branch)
1/4 teaspoon garlic finely chopped
1/4 teaspoon white pepper
1 teaspoon dried chopped onion
3 Tablespoons of olive oil
1 teaspoon of kosher salt (plus a little extra to top off with at the end)

Directions:

  1. Preheat over to 350
  2. Mix together the walnuts, pure vanilla extract, and honey in a baggie. Seal the baggie and mix together to fully coat the walnuts.
  3. Line a cookie sheet with parchment paper (trust me you need this) and spread the walnuts out so that they are in a single layer.
  4. Cook for 8-10 minutes.
  5. Preheat the over to 450
  6. Wash and remove the leaves from the cauliflower. Cut around the underside of the head removing most of the core. Detach the florets where they join at the center. The inner stem can be removed as the florets slice away.
  7. In a gallon baggie combine olive oil, thyme, pepper, onion, and salt – seal the bag. Thoroughly mix around so that all the spices are combined. Now add the cauliflower to give it the special coating.
  8. Place cauliflower on a cookie sheet lined with foil.
  9. Bake for 15 minutes (remember do not overcook)
  10. Combine with walnuts, sprinkle with additional kosher salt and serve. Enjoy – I know you will!