Cauliflower on its own is bland, flavorless and boring. I don’t mind it raw with dip but boiled or steamed…blah. It seems like cauliflower is having its moment, like brussel sprouts and kale did the past few years. It’s a healthy vegetable that is low in calories, full of antioxidants and high in fiber and I know I should eat it. I have been trying to find a tasty way to eat it and have tested several recipes over the past few months. Spiced, buttered, roasted , sautéed. I’ve tried them all and here is what I conclude, roasted with drizzles of olive oil and balsamic vinegar is the way to go. It becomes a tangy, crispy veggie delight. Roasting the cauliflower gives it a great texture; the edges get crunchy, browned and caramelized. The balsamic vinegar adds a zippy tang.
The best part of this recipe, it is less than 50 calories per serving. I love making this with my 5 Ingredient Miso Chicken. The flavors work really well together. It tastes amazing fresh out of the oven but can be served room temperature or event cold. I often use leftovers the next day to make a hearty lunch salad.
Do you enjoy cauliflower? How do you like it prepared?
- 1 head cauliflower (4 cups)
- 2 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 2 teaspoons salt
- Preheat oven to 375 degrees Fahrenheit.
- Wash and cut cauliflower into florets. Let dry.
- Place a single layer of cauliflower on a baking sheet, sprinkle with 1 teaspoon of salt and bake for 5 minutes.
- Remove from oven and drain any liquid from the baking sheet. Drizzle with oil and Balsamic vinegar. Sprinkle with remaining salt.
- Bake for 2-30 minutes, tossing every 10 minutes until tender and florets become a bit crispy.