This roasted cauliflower recipe has such satisfying flavor with it’s Parmesan herb topping; it makes the perfect side to this gussied up turkey meatloaf!
This roasted cauliflower recipe has flavor!
Vegetables and kids are a tricky combo. I’ve had numerous conversations over the years with moms about how to get our kids to eat more of them. I remember one mom told me she used to put sprinkles and powdered sugar on broccoli in the hopes that her boys would take at least one bite. I have a friend who has completely accepted that her kids will not touch vegetables, others sneak veggies into their meals and still, others make entirely different foods for their kids for dinner then they themselves eat just so they don’t have to argue about vegetables.
I can’t say I have any secrets or tricks on how I got my kids to eat vegetables, they just do. I am lucky they’ll eat broccoli, green beans, and even Brussels sprouts. All they ask is that I not serve them asparagus or mushrooms. I figure that is a fair compromise. If there is one vegetable my kids could eat every day, it would be cauliflower. I think this is because cauliflower is mild in taste, and texturally unoffensive. Sometimes I make a cauliflower gratin and sometimes I’ll make cauliflower fritters for the family. But mostly, I roast cauliflower each time I serve it because the way the oven browns the vegetable lends a nice, subtle, smoky flavor. For this recipe, the cauliflower is lightly seasoned with olive oil, salt, and pepper, then drizzled with a Parmesan herb dressing just before it is served. The dressing is vibrant and fresh and works with the bold flavor of the sun-dried tomato topping on my meatloaf.
Roasted Cauliflower is the perfect side
I’m all for taking help when you can get it and Honeysuckle White and their HomeStyle Turkey Meatloaf has made this meal even easier. The meatloaf can be cooked in its own aluminum pan for an easy cleanup! The meatloaf may be lean, but it has lots flavor, with its blend of herbs and spices, and it is tender too. As mentioned above, I topped my meatloaf with a sun-dried tomato topping just before serving, but honestly, it is fine all on its own. The same can be said for the cauliflower, the dressing is delicious, but cauliflower is perfect on its own. This meal is a fabulous weeknight meal that is family-friendly comfort food!
- 2 whole heads of cauliflower
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- ½ tablespoon chopped fresh rosemary
- ½ tablespoon chopped fresh thyme
- ¼ teaspoon salt
- 1 tablespoon grated Parmesan cheese
- Meatloaf topping
- ⅓ cup ketchup
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped sun-dried tomatoes
- 2 Homestyle Turkey Meatloaf
Prepare meatloaf according to package directions; keep warm. While meatloaf is baking, combine the ketchup, vinegar, and sun-dried tomatoes in a small saucepan over medium-low heat. Cook mixture for 3-5 minutes or until thick.
Heat the oven to 425 degrees. Spray a baking sheet with non-stick spray.
Cut cauliflower into florets, arrange them on the baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat. Roast cauliflower for 20 minutes or until soft and golden.
In a bowl, whisk together the olive oil, vinegar, herbs, salt and Parmesan cheese; set aside.
Before serving, drizzle the cauliflower with the dressing and top the meatloaf with the ketchup mixture.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g