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Roasted balsamic cauliflower recipe

Roasted balsamic cauliflower recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Cauliflower is tossed in a mixture of balsamic vinegar, olive oil, salt and garlic, then roasted for just 20 minutes in a hot oven. If you have more time, marinate the cauliflower for 30 minutes or so before cooking.

40 people made this

IngredientsServes: 5

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 3 cloves garlic, chopped
  • 1 head cauliflower, chopped into bite size pieces

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 220 C / Gas 7. Line a baking tray with foil.
  2. Stir the olive oil, balsamic vinegar, salt and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking tray.
  3. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

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Reviews & ratingsAverage global rating:(132)

Reviews in English (93)

by gapch1026

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!-16 Aug 2009

by pushbuttonkitty

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!!-25 May 2010

by BigShotsMom

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.-17 Aug 2009

Balsamic and Garlic Roasted Cauliflower

By Dannii · Published 16th September 2020 · Updated 16th September 2020 · 52 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1173 words. · About 6 minutes to read this article.

This easy Balsamic and Garlic Roasted Cauliflower is a perfect low-carb side dish for any occasion. It's bursting with flavour from the garlic and balsamic vinegar and super crispy. It couldn't be more simple to make either, and roasting it totally changes the flavour.

If you are looking for a new way to make vegetables more exciting, then this is the roasted cauliflower recipe for you! It even got the thumbs up from someone that doesn't really like cauliflower. A really delicious snack, or just an easy side when you fancy something a bit different. This is our go-to way to cook cauliflower.

How do i make mediterranean roasted cauliflower?

  1. Cut cauliflower into florets and place them onto a large bowl or tupperware container
  2. Toss with:
    • Olive oil
    • Lemon juice
    • Balsamic vinegar
    • Spices: salt, basil, garlic powder, onion powder, pepper, oregano, thyme
  3. Let marinate for at least 30 minutes, but preferably all day in the fridge while you’re at work
  4. Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone mat
  5. Dump marinated cauliflower out onto prepared sheet
  6. Bake
  7. Serve with a sprinkle of cheese (optional, omit if vegan or use a dairy free variety).
    • I love using a parmesan/romano/asiago blend

Cauliflower should roast in a preheated 425ºF oven for 25-30 minutes. You’ll know it’s done cooking when the cauliflower is golden brown and can be easily pierced with a fork.

Sometimes roasted vegetables can become mushy if they’re cooked in too much oil or they’re baked too long and your oven temperature is too low.

Make sure you’re using three tablespoons of olive oil per one pound of cauliflower and your oven is set to 425ºF. This helps the veggie crisp up without giving it a mushy texture.

  • Cut the cauliflower evenly. You want all of your pieces to be roughly the same size so they cook the same.
  • Don’t overlap the cauliflower. Spread the florets in one layer on the baking sheet so they cook evenly. This also allows the cauliflower to crisp from the direct heat, instead of steam.
  • Save the cores. Once you remove the florets from the cauliflower head, save the cores. You can cut these into smaller pieces and use them in soup, like my cauliflower leek soup.

2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
3 cloves garlic
1 each cauliflower florets
chopped into bite size pieces

Preheat oven to 450℉ (230℃) (230 degrees C).

Line a baking sheet with aluminum foil.

Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl.

Add the cauliflower and toss to coat spread the mixture onto the lined baking sheet.

Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Balsamic and Garlic Roasted Cauliflower

Hmmm…roasted cauliflower. It’s kind of touted as the ultimate cauliflower preparation. The one that turns even cauliflower haters into fans. I’ll be honest. I’ve never been all that impressed with roasted cauliflower. I like cauliflower even in standard, boring preparations, and to me, roasting it didn’t really change the flavor as much as people say it does. At least, the change wasn’t as drastic as it is with roasted broccoli (which I love).

Still, it’s a side that everyone raves about, and so I kept trying. I tried different recipes. I tweaked things here and there. Finally, I came up with something that the hubs (who isn’t a usual cauliflower fan) actually liked.

The secret – adding other flavors to caramelize along with the cauliflower. I mean, who doesn’t love roasted garlic? If that’s you, I’m not sure we can be friends.

And this balsamic. Have you ever tasted balsamic vinegar that’s been caramelized? So good. Use good, aged balsamic. The kind that’s a little thick. It’ll thicken even more and caramelize and become sweet with just a hint of tart.

Now can you imagine that with roasted garlic and cauliflower that’s tender with crispy edges? Uh huh. Yeah.

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(Recipe) Balsamic Roasted Cauliflower

Here’s a new take on cauliflower that’s sure to please. Roasted with a hint of balsamic vinegar, garlic and marjoram, this cauliflower recipe produces a distinctive, delicious taste. Plus cauliflower is a nutritional power house.

Cruciferous vegetables – like cauliflower, broccoli, cabbage, kale and horseradish – have been called “super-veggies” because they are loaded with so many important nutrients. One cup of cooked cauliflower provides nearly three-fourths of your daily recommended allowance of vitamin C and contains significant amounts of many other important vitamins and antioxidants.

The list of health benefits attributed to cauliflower is impressive. It lowers the risk of many types of cancer, improves digestive health, lowers blood pressure, reduces inflammation, boosts your body’s ability to detoxify and may even super-charge brain function. That’s why this recipe is such a smart choice.

Recipe: Balsamic Roasted Cauliflower
Makes 6 servings (about 1 cup each)

1 cauliflower head, cut into florets
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon dried marjoram or oregano
Salt and pepper, to taste
1/4 cup balsamic vinegar
1/2 cup shredded parmesan cheese

2. Toss cauliflower, oil, garlic, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown at the bottom, 15 to 20 minutes.

3. Toss the cauliflower with vinegar and spread on baking sheet again. Sprinkle with cheese.

4. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Nutrition Information
(Per serving)

Calories – 138
Carbohydrates – 7 gm
Protein – 5 gm
Cholesterol – 5 mg
Fiber – 3 gm
Total fat – 11 gm
Saturated fat – 2.5 gm
Sodium – 153 mg

Balsamic Roasted Vegetables Recipe

You won’t believe the flavor in these Balsamic Roasted Vegetables!

I have so many staple recipes that I make all the time, yet never post the recipe for here. I decided this is the year that needs to stop. Just because a recipe isn’t earth-shattering doesn’t mean it doesn’t have value for you. If you’re on the lookout for a tasty, easy, and healthy vegetable side dish, this one is perfect. Balsamic Roasted Vegetables are a dinnertime staple. I make them pretty much once a week from October through March. I switch up the vegetables based on what I have on hand, but this combination of Brussels sprouts, cauliflower, and carrots is my favorite.

If you don’t know the magic of roasted vegetables, this is a great recipe to start with. I loved roasted vegetables with just oil, salt, and pepper, but the balsamic coating elevates them even more.

Are you ready to fall in love with vegetables? No, really. Just look at the caramelization from the roasting. Sooo good. This Balsamic Roasted Vegetable recipe is a great side dish for whatever you’re serving. It compliments any chicken or meat dish, or you can add them to a vegan bowl with a grain and maybe some beans (Like in this recipe, for example.)

I say the recipe as written serves four, but it really depends on what else you’re having with it. I often double the recipe if it’s my only side dish. If there’s leftovers, which there rarely is, I love adding it to a salad for lunch the next day.

Also, I didn’t want to use parchment paper for the pictures, but it does make for easier clean up if you do.

Will your kids like this? For mine, Meghan (8) only likes the roasted cauliflower, but will begrudgingly one of two bites of the others. She just prefer raw vegetables overall. Luke (5) will eat all of it, as long as I give him the most browned pieces. He’s often said, “I only like the brown ones” when we eat roasted vegetables. Well, that’s where the flavor is!

I hope you give this one a try soon and your whole family loves it!


Lay all your oiled and seasoned cauliflower out on a metal baking pan. Spread out the florets to give them plenty of room. It’s okay if they are touching a bit, but spread them out as much as possible.

Bake them at 400 degrees for 20 minutes, turning once halfway through.

After 20 minutes of roasting, you’ll need these very flavor-packed items:

After your cauliflower roasts for 20 minutes it should be softer, but have some browned edges. Add it all back to your bowl and toss in 2 Tablespoons of balsamic. Be careful not to overdo it or it will really overpower the other flavors.

Also add half of your Parmesan to the bowl and toss everything together. Then return the cauliflower to the sheet pan and stick it back in the oven for another five minutes or so.

It’s done when the liquid is evaporated. The florets will have almost a glaze on them. So very delicious.

I served this side family style. Just kind of let people help themselves! Before serving it, top it off with the other half of the Parm cheese.

The extra Parm may not be completely necessary if you’re watching your diet or something, but it adds a lot flavor.

This is definitely a meat lover’s veggie dish. It’s packed full of flavor and the bonus is that it’s also very easy to make.


  1. Wahanassatta

    The morning is wiser than the evening.

  2. Irven

    On your place I so did not do.

  3. Deems

    Every month it gets better! Keep it up!

  4. Macbean

    It is well told.

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