*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!!
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!
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.
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.
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.
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.
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.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Roasted Balsamic Cauliflower to your Favorites