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    Hungry Healthy Happy » Recipes » Side Dishes

    Balsamic and Garlic Roasted Cauliflower

    Published: Sep 16, 2020 · Modified: Jul 20, 2021 by Dannii · This post may contain affiliate links · 52 Comments

    749 shares
    • 238
    Jump to Recipe
    Diet: Gluten Free / Low Carb / Vegan

    This easy Balsamic and Garlic Roasted Cauliflower recipe is a perfect low-carb side dish for any occasion. It's bursting with flavour from the garlic and balsamic vinegar and super crispy. It couldn't be more simple to make either, and roasting it totally changes the flavour.

    A plate of Balsamic and Garlic Roasted Cauliflower next to a patterned towel.

    If you are looking for a new way to make vegetables more exciting, then this is the roasted cauliflower recipe for you! It even got the thumbs up from someone that doesn't really like cauliflower. A really delicious snack, or just an easy side when you fancy something a bit different. This is our go-to way to cook cauliflower.

    Jump to:
    • Why should you try it?
    • Step by step
    • What cauliflower to use
    • How to cut a cauliflower
    • What flavours to add
    • Uses for it
    • FAQs
    • Extra tips
    • More cauliflower recipes
    • Recipe
    • Feedback

    Why should you try it?

    • A new way to use cauliflower
    • A healthy vegan side dish
    • So much flavour
    • Easy to customise with different seasoning
    • Just 101 calories per serving
    [/su_list

    Step by step

    One: Cut the cauliflower in to medium chunks.

    White and purple cauliflower florets on a wooden chopping board.

    Two: Put in a roasting pan.

    Cauliflower florets on a black baking tray.

    Three: Pour over the olive oil, garlic, balsamic and salt and pepper and shake until everything has mixed round.

    Cauliflower florets on a baking tray covered in oil, balsamic vinegar and seasoning.

    Four: Put in the oven at 190°C/375°F/Gas 5 for 25-30 minutes, until the cauliflower is tender.

    Roasted cauliflower florets on a baking tray.

    What cauliflower to use

    Firstly, if you are debating whether to make this or not because you don't really like cauliflower, just give it a try! Raw or boring boiled cauliflower don't taste great, but roasted cauliflower is next level. The crispy edges just give it a totally different flavour and I could just snack on them straight off the baking tray.

    We used a mixture of regular white cauliflower and purple cauliflower. Not only does adding purple cauliflower give it lots of extra colour, but it has a nuttier sweeter taste, which just intensifies once roasted. Purple cauliflower is usually more expensive though, so if you are looking for a budget side dish, then just use white cauliflower.

    A whole white cauliflower and a whole purple cauliflower on a wooden board.

    How to cut a cauliflower

    You might just think that you will randomly hack in to it, but you would be getting the most out of the cauliflower. There is actually a correct way to cut it.

    Put the stem and leaves to the side. You don't have to throw these, they can be used in a stir fry or added to our roasted cauliflower soup. So, to cut a cauliflower, take a good chefs knife and put the stem flat on the chopping board. From the top of the cauliflower, slice down in half to the core.

    Take a cauliflower half and using your knife, cut at an angle alongside the core in an upside-down V shape. The cauliflower florets should separate by themselves, but you can use your knife if needed to remove any additional core that is holding them together. Halve or quarter any remaining large florets.

    White and purple roasted cauliflower in balsamic vinegar dressing.

    What flavours to add

    As the title says, we added a drizzle of balsamic vinegar and some garlic powder, however the options here at almost endless. You can take pretty much any seasoning mix and sprinkle it on this. An Italian blend and fajita mix work really well here, or you could just use some curry powder. I love Cajun seasoning and Za'atar too.

    If you want to make this side dish a little more indulgent, then when it is cooked, add some parmesan shavings and then pop it under the grill for a couple of minutes to make it nice and crispy. A squeeze of lemon juice is nice just before serving too.

    Uses for it

    Well, as I said before, I could just snack on it and a pan of this doesn't usually last long in this house. However, as well as serving it up as a regular side for a roast dinner, it is really good on a salad with feta or mixed in to a pasta/risotto dish for lots of extra texture.

    Have you tried roasted cauliflower tacos? They are SO good and a great meat free taco option. Just add some slaw, cheese and a drizzle of your favourite hot sauce and you are good to go.

    Roasted cauliflower florets on a round wooden serving plate.

    FAQs

    How long will roasted cauliflower keep?

    Now that you know how many uses this amazing roasted vegetable dish has, why not batch cook a load to keep in the fridge to add to meals throughout the week?
    If you keep it in an airtight container, then it will keep in the fridge for about 3-4 days.

    Can you make roasted cauliflower in advance?

    If you want to save yourself some time and make some of this in advance, then you can chop everything up and toss it with all the seasonings and then keep it in the fridge until you are ready to roast it.

    Extra tips

    • If you want to make this side dish a little more indulgent, add some shavings of Parmesan and pop it under the grill before serving.
    • Try adding a squeeze of lemon juice just before serving too - it lightens it up a little.
    • You can adapt the seasoning to make it a different way every time. Love everything Mexican? Why not try a sprinkle of fajita seasoning on it.
    • Make sure the cauliflower florets are evenly sized so that they cook the same.
    • Don't overcrowd the pan, otherwise it will all start to steam, rather than roast and it won't get crispy which is what we are aiming for.

    More cauliflower recipes

    • Easy Cauliflower Cheese
    • Roasted Cauliflower Salad
    • Creamy Roasted Cauliflower Soup
    • Cauliflower and Potato Curry (Aloo Gobi)

    If you’ve tried this roasted cauliflower recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    A wooden plate with white and purple roasted cauliflower on it

    Balsamic and Garlic Roasted Cauliflower

    This easy Garlic Roasted Cauliflower is a perfect low-carb side dish for any occasion. It's well seasoned with garlic and balsamic vinegar and couldn't be more simple to make.
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.94 from 74 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Appetizer, Side Dish
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Allergens:
    An illustration of a wine glass.
    Sulphites
    Servings: 4 people
    Calories: 101kcal
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    Ingredients

    • 0.5 White cauliflower
    • 0.5 Purple cauliflower
    • 2 tablespoon Olive oil
    • 1 pinch Sea salt and black pepper
    • 2 tablespoon Balsamic vinegar
    • 1 tablespoon garlic powder - crushed

    Instructions

    • Cut the cauliflower in to medium chunks.
    • Put in a roasting pan.
    • Pour over the olive oil, garlic, balsamic and salt and pepper and shake until everything has mixed round.
    • Put in the oven at 190C/375F/Gas 5 for 25-30 minutes, until the cauliflower is tender.

    Notes

    • If you want to make this side dish a little more indulgent, add some shavings of Parmesan and pop it under the grill before serving.
    • Try adding a squeeze of lemon juice just before serving too - it lightens it up a little.
    • You can adapt the seasoning to make it a different way every time. Love everything Mexican? Why not try a sprinkle of fajita seasoning on it.
    • Make sure the cauliflower florets are evenly sized so that they cook the same.
    • Don't overcrowd the pan, otherwise it will all start to steam, rather than roast and it won't get crispy which is what we are aiming for.

    Nutritional Information

    Serving: 1portion | Calories: 101kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 463mg | Fiber: 3g | Sugar: 4g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. lisa

      February 17, 2021 at 11:43 am

      5 stars
      WOW! this was amazing. thanks for the delicious recipe

      Reply
      • Dannii

        February 17, 2021 at 4:45 pm

        So glad you enjoyed it. It's one of our favourite sides.

        Reply
    2. Chichi @ chichiuguru.com

      September 16, 2020 at 3:43 pm

      5 stars
      This is totally my kind of dish! Love the purple cauliflower in there! Can’t wait to give this recipe a go.

      Reply
    3. Beth

      September 16, 2020 at 2:20 pm

      5 stars
      Yummy! This looks so delicious! My husband and I will be eating this all day! Can't wait to make this!

      Reply
    4. Lisa Huff

      September 16, 2020 at 1:55 pm

      5 stars
      Ohhhh that purple cauliflower! Gorgeous! Such a great side dish for dinner parties.

      Reply
    5. Taylor Kiser

      September 16, 2020 at 1:54 pm

      5 stars
      This is going to be a repeat side dish! The flavors are on spot!

      Reply
    6. Platter Talk

      January 03, 2017 at 9:23 pm

      5 stars
      We've been eating a fair amt. of cauliflower recently and your recipe will be used. Have yet to use the combination of garlic and balsamic.

      Reply
    7. Sarah Fawcett

      November 14, 2014 at 7:29 pm

      5 stars
      I love Mediterranean Roast Vegetables, love the flavours and the colours. I also adore Cauliflower Cheese, but I ration myself due to the high fat content so I will definitely be giving this recipe a go :D

      Reply
    8. Stacey @ Bake.Eat.Repeat.

      October 23, 2014 at 3:13 am

      Garlic roasted cauliflower is my favourite way to eat it. Those crispy edges are the best! I've never put balsamic on it though, definitely going to have to try that!

      Reply
    9. Julie @ Julie's Eats & Treats

      October 23, 2014 at 2:35 am

      5 stars
      Love balsamic but never thought to use it on my cauliflower! Looks amazing!

      Reply
    10. [email protected]

      October 22, 2014 at 9:29 pm

      Cauliflower is one of my favorites! I'll be trying this...Thank you!

      Reply
    11. Jemma @ Celery and Cupcakes

      October 22, 2014 at 2:02 pm

      5 stars
      Roasting cauliflower really brings out the nutty taste. Love the addition of balsamic and garlic, yum!

      Reply
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