Roasted Cauliflower with Garlic and Balsamic is a nutty flavorful treat! Quite frankly, cauliflower plain is boring and unimaginative. But roasted is a whole different story.
The secret to flavorful cauliflower is adding other flavors to caramelize along with it. This recipe is with garlic, balsamic, olive oil and cauliflower which becomes nutty and buttery, but without any nuts or butter. Roasting, is the perfect vehicle for garlic, olive oil, and balsamic.
Have you ever tasted balsamic vinegar that’s been caramelized? So good and make sure to 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?
This recipe is simple, tasty and healthy!
Ali in the Valley
8 cups cauliflower (about 2 small heads)
2 tbsp balsamic (high quality, aged)
2 tbsp fat (olive oil or browned butter)
4-6 cloves garlic (minced or pressed)
2 tsp rosemary or thyme
salt and pepper to taste
Toss cauliflower in balsamic vinegar and fat of choice.
Season with salt and pepper to taste and allow to marinate while your oven preheats.
Preheat oven to 425ºF
Line a baking sheet with foil and spread cauliflower evenly over the foil.
Roast for 10 minutes.
Remove baking sheet from the oven, add the garlic and herbs and toss cauliflower to coat as evenly as possible.
Return cauliflower to the oven and roast for an additional 15 minutes or until balsamic is caramelized and garlic is roasted.