Roasted Cauliflower with Sorghum Vinaigrette

This sorghum infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurants signature dressing and tossed it with earthy roasted cauliflower.
Photography By Hope Anderson | October 27, 2015


Place 1 clove garlic and 1 small shallot in food processor, pulse until chopped. Add ¼ cup sherry vinegar, 2 tablespoons sorghum, and 1 tablespoon coarse grain mustard. Pulse until combined. Slowly add 2/3 cup canola oil, until vinaigrette is smooth. Add salt and pepper and a squeeze of fresh lemon.

Break 1 head of cauliflower into small florets. Place on baking sheet and toss with 1 tablespoon olive oil and salt. Roast at 400°F for 35 minutes (or until browned and tender), turning occasionally. Toss cauliflower with a little dressing.

Courtesy of Silo restaurant



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  • 1 clove garlic
  • 1 small shallot
  • ¼ cup sherry vinegar
  • 2 tablespoons sorghum
  • 1 tablespoon coarse grain mustard
  • 2/3 cup canola oil
  • salt and pepper
  • fresh lemon
  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • salt
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