"Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted)." — hike4diamonds
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cauliflower, chopped into bite size pieces
I made this almost exactly as is. The only thing I did differently was add about half a head of garlic cloves, unchopped, instead of the diced garlic. We love the flavor of roasted garlic, and the cloves mixed in with the cauliflower were a treat. Will DEFINITELY make again!!
Mine came out ok, and after reading reviews I can see what could have been done better. I should have marinated (not mentioned in the recipe), added a little more oil and left the garlic whole (finely chopped garlic 20 min on high definitely burns and becomes unsavory). I will try it again this way and see what happens!
I really think people who don't particularly like cauliflower would like this recipe...the balsamic vinegar and the caramelization from roasting add a nice sweetness. Allow about an hour to marinate for maximum flavor and don't skip the step of lining your baking sheet with foil!
Be sure to cut the cauliflower small. Allow it to marinate to absorb the maximum flavor. You do need the foil in the pan because this is messy, but worth it.
This was pretty good - the balsamic was not too overpowering, but I needed to add a bit more oil in order to prevent the cauliflower from sticking. Will make this again, but we do prefer roasting the cauliflower with just garlic, oil and a little parmesan.
This is a very nice recipe but I did make a few additions to fit our taste. I used cauliflower, carrots and fresh mushrooms plus I added rosemary all together it was very yummy and I would make it again. The only problem I had was the cook time, my veggies were still crunchy so I had to cook them about 5 minutes longer than the recipe calls for.
This was fantastic! I used broccoflower instead of plain cauliflower, because that's what I had on hand. Since my head of broccoflower was rather large, I used 3 Tbs each of olive oil and balsamic vinegar and almost a full teaspoon of kosher salt. I have the minced garlic in a jar, so I just plopped some of it into the bowl without measuring. I'm sure I used more than three cloves' worth, but we really like garlic! Twenty minutes was the perfect amount of time to roast this. The broccoflower was tender, but still had a bit of a snap to it. This went perfectly with my pot roast and salt and herb crusted roasted baby potatoes.
Quite good! Used nonstick aluminum foil and only half a head of cauliflower. Maybe my cauliflower was huge, but I didn't actually think the dressing would have coated much more than that. Roasting time worked well for us; in fact, I gave it a few extra minutes, and it caramelized nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Balsamic Cauliflower
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 52
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