Roasted balsamic cauliflower

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This simple roasted balsamic cauliflower makes a delicious, healthy and crowd-pleaser side dish.

Plus, it’s inexpensive, low carb and comes loaded with a host of health benefits, from reducing cancer to boosting brain health.

But first things first: it’s super easy to prepare!  Quarter the cauliflower into 4 pieces and break them into florets, it can be thrown together in less than 5 minutes. Add olive oil, balsamic vinegar and seasoning, toss everything together and roast.  What could be easier than that?!

The result? Simply delicious! The balsamic vinegar, the parmesan and the caramelization from roasting add a yummy sweet and savory flavor to this beautiful and crisp veggie. Yes, the oven makes the humble cauliflower shine!

What ingredients you need

• Cauliflower
• Olive oil
• Balsamic vinegar
• Parmesan
• Thyme
• Salt & pepper

How to make it

• Break the cauliflower into small florets, wash and coat them in olive oil, balsamic vinegar, and seasoning
• Roast for 10 minutes and then add grated parmesan cheese on top of each floret
• Return to the oven and keep roasting for a further 15 minutes, until soft and golden

It’s budget-friendly, it costs approx $3 (4 servings) and it’s ready in 25 MINUTES!
Plus it makes a delicious, light and super healthy side dish…

Is cauliflower good for you?

Absolutely, YES. Cauliflower belongs to the cruciferous family, it’s very low on calories and has an impressive nutrition profile. It’s high in Vitamin C, fiber and antioxidants, which protect your cells from harmful free radicals and inflammation.

And if you love the healthy cruciferous, you might be interested in other healthy and easy recipes like: cabbage and apple slaw and broccoli pasta with breadcrumbs.

RECIPE TIPS & NOTES

Cauliflower

When buying cauliflowers, look for veggies that feel firm, heavy for their size with densely packed florets.  The leaves should be fresh and vibrant green which is a sign that the cauliflower was recently harvested.

Cut the cauliflower using a sharp knife, slice cauliflower in half from the top of the crown through the stem. Slice the core off of each piece and break the florets with your fingers. Make sure the florets are small and uniformly sized so that they will cook evenly and they will absorb more flavor.

Flavor: cauliflower is a wonderful and versatile veggie, it’s virtually a blank canvas for whatever seasonings you are in the mood for. Herbs, parmesan, lemon, garlic, paprika, curry, cumin… they all work beautifully with cauliflower.

In this recipe, I love the combination of tangy balsamic vinegar and toasty and caramelized parmesan cheese, it really makes the small cauliflower bites taste delicious.
I would advise cutting the florets bit-sizes because they cook better and hold more of the flavors and cheese. If time allows, marinate them for at least 30 minutes before roasting: they will absorb the maximum flavor.

How long does it keep?

Serve immediately, however, it keeps well in the fridge for up to 2 days.

If you make this roasted balsamic cauliflower, let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!