Roasted Cauliflower with Creamy Ranch Sauce

Serves 4

1 head cauliflower, cut into small florets

2 tablespoons canola oil

1/2 teaspoon salt

1 Vidalia onion, finely chopped

2 garlic cloves, minced

1/2 cup Hidden Valley Original Ranch Light dressing

2 tablespoons chicken broth

1 tablespoon chopped fresh parsley

Preheat the oven to 450°F. Spray a small rimmed baking sheet with cooking spray. Combine the cauliflower, 1 tablespoon of oil, and salt in a large bowl; toss to coat well. Spread the cauliflower in a single layer on the baking sheet. Roast, stirring once or twice, until the cauliflower is just tender, about 20 minutes.

Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring until fragrant, about 1 minute. Stir in the Ranch dressing and broth; bring to a simmer. Add the cauliflower, tossing gently to coat well. Transfer to a serving bowl and sprinkle with parsley. For more recipes and cooking tips, visit

Recipe reprinted with permission from Hidden Valley Ranch