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.
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.
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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
Step by step
One: Cut the cauliflower in to medium chunks.
Two: Put in a roasting pan.
Three: Pour over the olive oil, garlic, balsamic and salt and pepper and shake until everything has mixed round.
Four: Put in the oven at 190°C/375°F/Gas 5 for 25-30 minutes, until the cauliflower is tender.
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.
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.
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.
FAQs
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.
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.
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Recipe
Balsamic and Garlic Roasted Cauliflower
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.
lisa
WOW! this was amazing. thanks for the delicious recipe
Dannii
So glad you enjoyed it. It's one of our favourite sides.
Chichi @ chichiuguru.com
This is totally my kind of dish! Love the purple cauliflower in there! Can’t wait to give this recipe a go.
Beth
Yummy! This looks so delicious! My husband and I will be eating this all day! Can't wait to make this!
Lisa Huff
Ohhhh that purple cauliflower! Gorgeous! Such a great side dish for dinner parties.
Taylor Kiser
This is going to be a repeat side dish! The flavors are on spot!
Platter Talk
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.
Sarah Fawcett
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
Stacey @ Bake.Eat.Repeat.
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!
Julie @ Julie's Eats & Treats
Love balsamic but never thought to use it on my cauliflower! Looks amazing!
[email protected]
Cauliflower is one of my favorites! I'll be trying this...Thank you!
Jemma @ Celery and Cupcakes
Roasting cauliflower really brings out the nutty taste. Love the addition of balsamic and garlic, yum!