Balsamic and Garlic Roasted Cauliflower

Name: Balsamic and Garlic Roasted Cauliflower
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 0.5 white cauliflower; 0.5 purple cauliflower; 2 tbsp olive oil; 1 pinch sea salt and black pepper; 2 tbsp balsamic vinegar; 1 tbsp garlic powder (crushed)

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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.

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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

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