I’m not sure why cauliflower gets such a bad rep. Just think of it as an albino broccoli. Yes? Okay, maybe not. But still, it is such a delicious vegetable that deserves more credibility than its cousin, broccoli. I have a recipe that will convert cauliflowers into cauliflower-eating-fiends. Yes, it is that good. I’m talking about my roasted balsamic and garlic cauliflower.
There’s magic in the recipe…as in, magic happens when balsamic vinegar-tossed cauliflower goes into the oven to roast. You see, the tangy vinegar sweetens and slightly caramelizes and that, with the garlic, is a match made in heaven. It’s so good. I kid you not, I can eat the entire head of cauliflower when it is cooked like this so please, do yourself a favour and double this recipe. You won’t regret it.
Roasted balsamic and garlic cauliflower
What you’ll need:
– 1 head cauliflower, chopped into florets, stems included and leaves discarded
– 3 tbsp olive oil
– 4 tbsp balsamic vinegar
– 4 cloves garlic, minced
– Freshly ground black pepper, as needed
– Salt, as needed
What you’ll need to do:
1. Preheat your oven to 400F. Line a baking sheet with aluminum foil and set aside.
2. Toss the rest of the ingredients together and place onto the lined baking sheet. Bake in the oven for 20 minutes.
3. Serve with hummus or as a side dish. Makes 2-4 servings.