Roasted cauliflower is one of my favorite fall/ winter vegetable sides to serve.  I usually cut the cauliflower into florettes, toss with olive oil and spices, and roast until golden and caramelized.  Then I came across a recipe for a whole roasted cauliflower and I had to give it a try.  This whole roasted cauliflower was so impressive when it came out of the oven, and it tasted as great as it looked.  Pouring the vinaigrette over the top of the cauliflower takes some of the crunch away but is well worth it, since the vinaigrette adds so much flavor to the dish.

This dish would be an excellent addition to any holiday menu.  While roasting the cauliflower whole simplifies the prep work, this does require some precious real estate in the oven so plan accordingly.

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