Roasted Cauliflower with Walnut Oil and Parsley Vinaigrette 

Experience the magic of International Collection Walnut Oil as it effortlessly elevates the flavor of roasted cauliflower to new heights. Drizzled with a zesty parsley vinaigrette, this dish is a testament to the power our Walnut Oil has on transforming vegetables into a spectacular side dish.

Time 25 min
Servings 4 - 6
Difficulty 1
Dietary Information: Vegetarian


  • 1 head cauliflower, sliced into 1-inch slices, or cut into 1-to-2-inch florets
  • Salt and pepper, to taste
  • 3 tbsp Champagne vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp honey, or to taste
  • 6 tbsp walnut oil
  • 1/4 cup toasted chopped walnuts
  • 2 tbsp chopped fresh parsley
  • International Collection Walnut Oil to taste 


  1. Preheat the oven to 425° F. Place a rimmed sheet pan in the oven to preheat for 3 minutes. Meanwhile, place cauliflower in a large bowl and toss with International Collection Walnut Oil to coat; season with salt and pepper.
  2. Place cauliflower on the hot sheet pan (this will give it a nice “sear” or caramelization) and roast until fork tender and caramelized, 10 to 15 minutes. Remove cauliflower from the oven and keep warm, while preparing vinaigrette.
  3. In a small bowl, combine vinegar, mustard and honey until well combined. Very slowly begin to whisk in International Collection Walnut Oil, drop by drop, until vinaigrette begins to emulsify. As vinaigrette becomes thicker, add remaining oil more quickly. Stir in walnuts and parsley; season with salt and pepper.
  4. Gently toss cauliflower with vinaigrette and transfer to a serving platter. Serve warm or at room temperature.

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