Golden, tender, and balsamic-glazed 🥦✨
This Balsamic Roasted Cauliflower is savory, caramelized, and deeply flavorful. Slow roasting transforms a simple cauliflower into a satisfying, plant-forward centerpiece, paired with colorful roasted veggies for balance and texture. Perfect as a side dish or a hearty vegetarian main.
Yields: ~5 cups
Serving Size: 1 cup
Prep Time: 10 minutes
Cook Time: ~1 hour 20 minutes
Total Time: ~1 hour 40 minutes
Ingredients:
•1 whole cauliflower, trimmed and washed
•1 red bell pepper, cut into strips
•1 zucchini, cut into rounds
•2 small red onions, quartered
•1 cup cherry tomatoes
•2 Tbsp olive oil
•2 Tbsp balsamic vinegar
•1 Tbsp Dijon mustard
•2 cloves garlic, minced
•1 tsp dried oregano or thyme
•1/2 cup water, divided
•Salt and black pepper, to taste
•1/4 cup fresh parsley or cilantro, chopped (for garnish)
Instructions:
1️⃣ Preheat oven to 400°F. Trim cauliflower so it sits flat and pierce a few times with a knife.
2️⃣ Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Rub half the marinade over the whole cauliflower.
3️⃣ Arrange bell pepper, zucchini, red onion, and tomatoes on a separate baking sheet. Drizzle lightly with olive oil and balsamic; season with salt, pepper, and oregano.
4️⃣ Place cauliflower in an oven-safe dish, add 1/4 cup water, cover with foil, and roast 50–60 minutes.
5️⃣ Remove foil, add remaining 1/4 cup water, baste with remaining marinade, and roast uncovered 20–25 minutes until golden and tender.
6️⃣ Roast mixed vegetables alongside for 20–25 minutes, stirring occasionally.
7️⃣ Slice cauliflower into wedges and serve with roasted vegetables. Garnish with fresh herbs.
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