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Hungry Healthy Happy » Recipes » Side Dishes

Balsamic and Garlic Roasted Cauliflower

Jul 20, 2021 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 52 Comments

749 shares
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Diet: Gluten Free / Low Carb / Vegan
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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
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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 in a round white bowl.
    Easy Cauliflower Cheese
  • Roasted Cauliflower Salad in a white bowl, surrounded by lemon wedges and chickpeas
    Roasted Cauliflower Salad
  • Creamy Roasted Cauliflower Soup in a bowl drizzled with cream and oil, topped with herbs.
    Creamy Roasted Cauliflower Soup
  • Cauliflower and potato curry on a plate with some rice.
    Cauliflower and Potato Curry with Coconut Milk

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

By: Dannii Martin
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
4.88 from 57 votes
Pin Print Save recipe Saved!
Course: Appetizer, Side Dish
Cuisine: British
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
Servings: 4 people
Calories: 101kcal
Allergens:
An illustration of a wine glass.
Sulphites

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 everything has mixed round.
  • 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

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

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.

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Comments

  1. Laura says

    October 22, 2014 at 1:35 am

    5 stars
    Cauliflower is my all-time favorite side dish. Loving this recipe. I confess, like you mentioned, I do sprinkle a little (okay, a lot then) Parm of top but we love it that way. It's just soooo good. Veggie side dishes are awesome.

    Reply
  2. Erin @ The Almond Eater says

    October 22, 2014 at 12:19 am

    Ughhhhh roasted cauliflower.... I drool!! So much better than regular cauliflower I swear.

    Reply
  3. Arpita@ The Gastronomic Bong says

    October 22, 2014 at 12:01 am

    I love cauliflower and always look for different ways to enjoy it. . This is a delicious and hassle free recipe. . Absolutely love it! !

    Reply
  4. Lilli @ Sugar and Cinnamon says

    October 21, 2014 at 11:25 pm

    5 stars
    This looks so tasty! I love roasted cauliflower but have never tried with these flavours before. Definitely bookmarking the recipe :)

    Reply
  5. Momma Baker says

    October 21, 2014 at 11:04 pm

    I'm always looking for new ideas for side dishes and these sound so good!!!

    Reply
  6. Lucy Bishop says

    October 21, 2014 at 10:58 pm

    Ooooh this looks so scrummy!! Fab. I'm always looking for low calorie additions to dinner time, so I'll definitely give this a go. At the moment I have a stinking cold & tonsilitis so I can't taste/swallow much at all, but as soon as I'm fighting fit I'll be giving this a go! :-) xxx

    Reply
  7. ami@naivecookcooks says

    October 21, 2014 at 8:10 pm

    5 stars
    I love eating roasted cauliflower and adding balsamic vinegar, I am so doing it!!

    Reply
  8. Claire @ Flake and Cake says

    October 21, 2014 at 5:47 pm

    This looks SO good Dannii! I'm always wondering what to do with cauliflower and this is such a yummy looking recipe - I love that it gives them a little bit of colour too!

    Reply
  9. Manali @ CookWithManali says

    October 21, 2014 at 5:35 pm

    very easy and fuss-free recipe Dannii! :) will try it out soon!

    Reply
  10. Vanessa @ VeganFamilyRecipes says

    October 21, 2014 at 4:26 pm

    5 stars
    This sounds delicious! I'm always looking for new ways to make cauliflower. It really does seem like everyone just covers it in a pound of cheese. I'll have to give this a try. Pinning now :D

    Reply
  11. Annmarie says

    October 21, 2014 at 4:05 pm

    5 stars
    Pinned! Love balsamic & cauliflower!

    Reply
  12. Anna @AnnaTheApple says

    October 21, 2014 at 3:55 pm

    5 stars
    Possibly the only way I can get Ben to eat cauliflower is if it's cauliflower cheese hehe but this looks promising too! He always moans if there's 'green stuff' or remotely healthy things on his plate for dinner...men!

    Reply
  13. JayanthiSindhiya says

    October 21, 2014 at 3:31 pm

    A new recipe using cauliflower,sounds good,will try out

    Reply
  14. Lacey@fairytalesandfitness says

    October 21, 2014 at 2:53 pm

    I love balsamic. I put it on my asparagus but never thought about cauliflower. Thanks.

    Reply
  15. Jessie says

    October 21, 2014 at 1:04 pm

    5 stars
    I've been looking for a new way to spice up the head of cauliflower I have sitting in my fridge. This recipe sounds perfect!

    Reply
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