Better Health & Living

Issue: November 2008
Balsamic Roasted Cauliflower
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Balsamic Roasted Cauliflower

by Meredith Deeds

Balsamic Roasted Cauliflower

Anytime you get bored with your favorite vegetable, try roasting it. This technique changes the texture and intensifies the flavor. Here, we've added balsamic vinegar, garlic, and a touch of Parmesan cheese for zip.

Serves 4

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, coarsely chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons grated Parmesan cheese
  1. Preheat the oven to 450°F. On a large baking sheet, toss the cauliflower with the oil, garlic, red pepper, salt, and vinegar.
  2. Roast, stirring occasionally, for about 20 minutes or until golden and tender. Transfer to a serving bowl and sprinkle with the cheese.

Variation: Broccoli or green beans are a wonderful substitute for cauliflower.

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