Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
5
Yield:
1 head cauliflower
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil

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  • Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.

  • Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

Nutrition Facts

86 calories; protein 3.1g 6% DV; carbohydrates 7.7g 3% DV; fat 5.7g 9% DV; cholesterolmg; sodium 256.9mg 10% DV. Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2009
I really think people who don't particularly like cauliflower would like this recipe...the balsamic vinegar and the caramelization from roasting add a nice sweetness. Allow about an hour to marinate for maximum flavor and don't skip the step of lining your baking sheet with foil! Read More
(93)

Most helpful critical review

Rating: 3 stars
01/11/2011
Mine came out ok and after reading reviews I can see what could have been done better. I should have marinated (not mentioned in the recipe) added a little more oil and left the garlic whole (finely chopped garlic 20 min on high definitely burns and becomes unsavory). I will try it again this way and see what happens! Read More
(33)
145 Ratings
  • 5 star values: 76
  • 4 star values: 46
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
08/17/2009
I really think people who don't particularly like cauliflower would like this recipe...the balsamic vinegar and the caramelization from roasting add a nice sweetness. Allow about an hour to marinate for maximum flavor and don't skip the step of lining your baking sheet with foil! Read More
(93)
Rating: 5 stars
05/27/2010
I made this almost exactly as is. The only thing I did differently was add about half a head of garlic cloves unchopped instead of the diced garlic. We love the flavor of roasted garlic and the cloves mixed in with the cauliflower were a treat. Will DEFINITELY make again!! Read More
(76)
Rating: 5 stars
08/18/2009
Be sure to cut the cauliflower small. Allow it to marinate to absorb the maximum flavor. You do need the foil in the pan because this is messy but worth it. Read More
(45)
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Rating: 3 stars
01/11/2011
Mine came out ok and after reading reviews I can see what could have been done better. I should have marinated (not mentioned in the recipe) added a little more oil and left the garlic whole (finely chopped garlic 20 min on high definitely burns and becomes unsavory). I will try it again this way and see what happens! Read More
(33)
Rating: 4 stars
08/31/2009
This was pretty good - the balsamic was not too overpowering but I needed to add a bit more oil in order to prevent the cauliflower from sticking. Will make this again but we do prefer roasting the cauliflower with just garlic oil and a little parmesan. Read More
(22)
Rating: 5 stars
08/09/2011
This was fantastic! I used broccoflower instead of plain cauliflower because that's what I had on hand. Since my head of broccoflower was rather large I used 3 Tbs each of olive oil and balsamic vinegar and almost a full teaspoon of kosher salt. I have the minced garlic in a jar so I just plopped some of it into the bowl without measuring. I'm sure I used more than three cloves' worth but we really like garlic! Twenty minutes was the perfect amount of time to roast this. The broccoflower was tender but still had a bit of a snap to it. This went perfectly with my pot roast and salt and herb crusted roasted baby potatoes. Read More
(20)
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Rating: 4 stars
02/26/2010
This is a very nice recipe but I did make a few additions to fit our taste. I used cauliflower carrots and fresh mushrooms plus I added rosemary all together it was very yummy and I would make it again. The only problem I had was the cook time my veggies were still crunchy so I had to cook them about 5 minutes longer than the recipe calls for. Read More
(19)
Rating: 4 stars
05/10/2011
What a revelation! My hubby really liked this and he doesn't care for cauliflower normally. Took others' advice and marinated it for a while, added whole peeled garlic cloves, red pepper and mushrooms. I used a very aged balsmic vinegar that is thick and sweeter than the cheaper kind and makes all the difference I think. Used cooking parchment instead of foil on the cookie tray (more environmentally friendly). Yummy and sweet. It's nothing like boiled or steamed. Can't go back now. Thank you. Read More
(16)
Rating: 4 stars
06/23/2010
Quite good! Used nonstick aluminum foil and only half a head of cauliflower. Maybe my cauliflower was huge but I didn't actually think the dressing would have coated much more than that. Roasting time worked well for us; in fact I gave it a few extra minutes and it caramelized nicely. Read More
(14)