Oh cauliflower. You versatile vegetable you. I cannot get enough of you.
The moment I decided to substitute a lot of my starchy sides with cauliflower was a glorious one. You cannot go wrong with this veggie and since it has a bland flavor, cauliflower will take on the taste of whatever seasonings you throw on it. Although cauliflower can be boiled, steamed, mashed, made into a pizza crust, and many other uses, my favorite way to prepare it is ROASTING.
Roasting veggies is great for anyone that needs a little help with time management. I can throw the produce in the oven, run some errands, do a load of never-ending laundry, take a shower, walk Teek, research recipes online…you name it! I love when cooking does not interrupt the ten million other activities on life’s perpetual to-do list.
You could honestly eat the cauliflower without the added “zhuzh” (thank you Jenna for adding this word to my vocabulary) of balsamic and parmesan. It tastes amazing when it is roasted and seasoned with just a little garlic. But as you know by now I LOVE CHEESE. And cheesy cauliflower is a classic–why mess with a classic? ;)
Adding balsamic vinegar is something I typically do when I roast veggies. The balsamic vinegar provides a nice acidity to contrast the creaminess of the cauliflower and cheese. The balsamic glaze finishes off the dish with a little syrupy sweetness.
This balsamic and parmesan roasted cauliflower is a simple, nutritious, and quick side dish that will turn any main dish into a gourmet entree.
Prep time: 10 minutes
Cook time: 40 minutes
1 cauliflower head
2 T extra virgin olive oil
1 t garlic powder
Sea salt and cracked pepper
1/4 C balsamic vinegar
1/3 C parmesan, freshly grated (additional tbsp to garnish)
1 T balsamic glaze (optional garnish)
- Preheat oven to 425 F. Line baking sheet with aluminum foil.
- Remove the stem and leaves from the head of cauliflower by using a sharp knife to core the stem. Then break down and cut the cauliflower into bite-size florets. Rinse the florets.
- Place cauliflower in a gallon-size, resealable plastic bag. Add oil, garlic powder, salt and pepper. Seal the bag and shake until florets are evenly coated.
- Spread florets on baking sheet and roast for 30 minutes.
- Remove cauliflower from oven and place florets in a medium-size mixing bowl, add balsamic vinegar and parmesan, then toss with spatula to coat cauliflower with cheese and vinegar. Transfer cauliflower back to baking sheet and roast an additional 10 minutes.
- Remove florets from oven and transfer to serving bowl, garnish with drizzle of balsamic glaze and freshly grated parmesan. Serve warm.