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–+ servings
250ml Pickle Infused Olive Oil Blend – For marinades and dressings
Garden Infuzions

Pickle-Glazed Roasted Cauliflower with Pickle Olive Oil Blend

Golden roasted cauliflower gets tossed in a tangy pickle glaze and finished with the bright, savory character of Pickle Infused Olive Oil Blend for a lively side dish with big flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Appetizers, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large head cauliflower cut into bite-size florets
  • 3 tablespoons Pickle Infused Olive Oil Blend
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup pickle juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large Sheet Pan For roasting the cauliflower
  • 1 Mixing bowl For tossing and glazing
  • 1 small whisk For blending the glaze
  • 1 set Measuring cups and spoons For accurate portions
  • 1 sheet Parchment paper For easy cleanup

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. 2. In a large bowl, toss the cauliflower florets with Pickle Infused Olive Oil Blend, extra-virgin olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
  3. 3. Spread the cauliflower on the sheet pan in a single layer. Roast for 20 minutes, then flip the florets and roast for 8 to 10 minutes more until the edges are browned and the centers are tender.
  4. 4. While the cauliflower roasts, whisk together the pickle juice, Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.
  5. 5. Transfer the hot cauliflower back to the bowl, pour over the pickle glaze, and toss gently until coated.
  6. 6. Fold in the dill and parsley, then taste and adjust with a little more salt or pepper if needed.
  7. 7. Serve warm right away for the best texture and the brightest flavor.

Notes

The pickle glaze should be tangy, glossy, and lightly sweet so it clings to the roasted cauliflower without making it soggy. If you like a stronger pickle flavor, add an extra teaspoon of pickle juice at the end.

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