I’m washing my “blogger hands” of August! I had a great month with Ben, Sam, and Will though! Since they are my everything I’d consider August a complete success!
As far as my eating went, I’m washing my hands of that too for August. I’m ready for September! Whenever I eat cauliflower I wonder if it’s really all that healthy because it’s not dark green, ruby red, deep purple, or jack-o-lantern orange. Generally, it’s a white vegetable. I hardly ever feature it on this blog because it’s hard to make it pretty in pictures. So when I saw this “Carnival Cauliflower” I had to buy it! I swear it tasted better and I’m sure it’s more healthy than the white stuff!Nothing says healthy and comforting like a plateful of oven roasted vegetables!

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Roasted Cauliflower Steaks with a Tomato Chipotle Vinaigrette

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2- ~18 oz. each heads of cauliflower (washed, trimmed, and sliced vertically into ¾ inch thick steaks)
• 1 oz. 28 g blue cheese crumbles
• 2 Tbsp. 14 g Tomato Chipotle Butter (I used Epicurean Butter)
• 1 Tbsp. Pinot Grigio vinegar

Instructions

1. Preheat your oven to 400° F. Line a cookie sheet with parchment paper.
2. Place the cauliflower steaks + all leftover cauliflower from cutting the steaks on the parchment lined cookie sheet. Space evenly.
3. Roast cauliflower for 20 to 30 minutes (until edges are golden brown).
4. In a small microwave safe bowl combine the butter and the vinegar.
5. Microwave butter and vinegar for 20-30 seconds.
6. Pour the butter and vinegar into the jar of a blender and blend for about 30 seconds (until completely emulsified).
7. After the cauliflower is done place on a serving platter.
8. Sprinkle the cauliflower evenly with the blue cheese crumbles.
9. Drizzle the dressing evenly over the cauliflower.
10. Serve and EAT!!!