Balsamic Roasted Cauliflower Recipe from The Journey

jenny picPersonally, I don’t like steamed veggies with a little bit of butter or salt or mushy overcooked veggies.  I love roasted veggies, stir-fried and in salads.  Today I am sharing one of the ways I cook cauliflower.

Some of you might be skeptical if you aren’t a veggie lover but cooking or preparing veggies well is important.  I have learned to love vegetables and now I devour them and sometimes my husband and I fight over who gets the leftovers. This is one of those dishes.

Balsamic Roasted Cauliflower

  • 1 head of cauliflower (about 8 cups)8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2-3 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried italian seasoning
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground white pepper (optional)
  • 1/2 cup finely shredded Parmesan cheese

Add EVOO, italian seasoning, sea salt and pepper to a large bowl and stir.  Add the chopped cauliflower to the bowl and toss to coat.  Spread out on a large rimmed baking sheet.  Heat oven to 450 degrees and cook for 15-30 minutes until cauliflower is beginning to soften and brown.  Add vinegar and cheese, stir on pan and return to the oven until cauliflower is soft and caramelized.  (About10-15 more minutes) (It shouldn’t be too dry while roasting–I live in high altitude and sometimes will add a couple of tablespoons of water to the pan because I want the cauliflower to be soft and moist.)



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