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.
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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.
Balsamic has such an amazing flavour! We have also used it in our easy Aubergine Pizza, quick Roasted Broccoli Salad and our delicious Balsamic Chicken.
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Why You Will Love 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 Instructions
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step 1: Cut the cauliflower into medium chunks.
- Step 2: Put into a roasting pan.
- Step 3: Pour over the olive oil, garlic, balsamic and salt and pepper and shake until everything has mixed round.
- Step 4: Put into the preheated oven and bake 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.
urple 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 into 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. Herbs such as fresh parsley, thymne or rosemary work really well.
If you want to make this side dish a little more indulgent, then when it is cooked, add some parmesan cheese 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.
Dannii's Top 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. Arrange the florets into a single layer.
Frequently Asked Questions
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?
You can keep leftover cauliflower in an airtight container in the refrigerator 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.
More Cauliflower Recipes
If you've tried this roasted cauliflower recipe, let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - use the hashtag #hungryhealthyhappy too.
Recipe
Balsamic and Garlic Roasted Cauliflower
Ingredients
- 0.5 White cauliflower
- 0.5 Purple cauliflower
- 2 tablespoon Olive oil
- 1 pinch Sea salt and ground black pepper
- 2 tablespoon Balsamic vinegar
- 1 tablespoon garlic powder - crushed
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Cut 0.5 White cauliflower and 0.5 Purple cauliflower into medium chunks.
- Put into a roasting pan.
- Pour over 2 tablespoon Olive oil, 1 tablespoon garlic powder, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper. Shake until the cauliflower is well coated.
- Put in the oven for 25-30 minutes, until the cauliflower is tender.
Recipe 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.
Nutritional Information
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The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
lisa says
WOW! this was amazing. thanks for the delicious recipe
Dannii says
So glad you enjoyed it. It's one of our favourite sides.
Chichi @ chichiuguru.com says
This is totally my kind of dish! Love the purple cauliflower in there! Can’t wait to give this recipe a go.
Lisa Huff says
Ohhhh that purple cauliflower! Gorgeous! Such a great side dish for dinner parties.
Taylor Kiser says
This is going to be a repeat side dish! The flavors are on spot!