Roasted Cauliflower with Sorghum Vinaigrette
This sorghum-infused vinaigrette is delicious over greens, pork, and vegetables. Here we've taken Silo restaurant signature dressing and tossed it with earthy roasted cauliflower.
Quickly sautéed for a toasty brown on the outside, crunchy on the inside sprout, this is one of Union Common's most popular dishes.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices bacon, cooked and chopped
- 1 tablespoon sorghum (or molasses)
- 2 tablespoons Parmesan cheese
- 1 tablespoon toasted pecans or pine nuts
Preparation
1. Heat olive oil in large skillet over high heat. Add Brussels sprouts and sear 1 minute, stirring occasionally. Reduce heat to medium. Saute 3 minutes then reduce heat to low.
2. Add bacon, sorghum, Parmesan, and toasted pecans and cook 1 minute.
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