This wonderfully simple recipe for Oven Roasted Cauliflower makes a mouthwatering side dish that goes with any meal.
Serve with Traditional Homemade Meatloaf, Roasted Zucchini and Best Ever Mashed Potatoes for a spectacular banquet.
Make cauliflower the star of the show at your dinner table, this recipe is super easy to make and oh so tasty too.
Cauliflower is often overlooked when it comes to vegetable side dishes. Sometimes it has reputation for being bland and boring; so I wanted to introduce you to a recipe that will put roasted cauliflower on your regular recipe rotation. Just like it is on mine!
Why This Recipe Works
- The addition of butter instead of just oil, adds richness, and a buttery taste.
- Balsamic vinegar adds a sweet, tangy element to get your taste buds going.
- Roasting with Parmesan cheese adds a delicious crunchy texture to the dish.
- Sliced garlic adds a nutty flavor that can’t be beat.
How to Choose a Cauliflower
When shopping for fresh cauliflower choose a head with compact clusters that are white and free from blemishes or discoloration. This usually indicates it is past it’s best.
Preparing Cauliflower for Roasting
- Wash the cauliflower by soaking the head in cold water for 10 minutes.
- Remove any browning by scraping a knife over the area until it turns white.
- Cut into bite-size pieces by cutting deeply down the core at the base, then pull on the base to loosen the florets.
Benefits of Eating Cauliflower
Even though it’s not a green vegetable it is considered a superfood. It contains more vitamin C in every 100g than oranges. It’s also rich in nutrients like Folate, vitamins K, B6 and it’s also a good source of fiber.
How to Make Oven Roasted Cauliflower
- Cut into bite-sized pieces.
- Coat with olive oil, melted butter, balsamic vinegar, and garlic.
- Arrange on a baking sheet in an even layer.
- Bake until golden.
- Serve sprinkled with parmesan cheese.
Step by Step Instructions
Chop your cauliflower into individual florets.
Slice the garlic into thin slices.
I use this garlic slicer for thinly sliced garlic.
If you don’t have one, you need one because it is amazing! Just fill it with peeled garlic, twist and perfectly thin sliced garlic come out! Click this link to get one on Amazon (#paidlink).
In a large bowl or ziplock bag combine the cauliflower with the oil, garlic, vinegar, and melted butter. Season well.
Spread the coated florets evenly over a baking tray. Bake for fifteen minutes.
Take out of the oven and sprinkle with half the parmesan cheese. Bake for a further fifteen minutes.
Cover with the remaining parmesan. Serve and enjoy!
Tips and variations
- After washing your cauliflower be sure to dry it thoroughly. The drier it is, the easier it will crisp.
- Preheat your oven. The oven should be hot before adding the cauliflower.
- Don’t skimp on the oil as it’s an essential element in the roasting process.
- Salt like you mean it! There’s nothing worse than bland cauliflower!
- Don’t add extra balsamic before roasting as it will add steam making it soft and not crisp.
- Don’t overcrowd the pan, this also causes steam that will stop the cauliflower from crisping.
- For extra crispy results: If you want even crisper floret try flipping halfway through roasting. It’s a time-consuming task, but it will crisp on all sides.
- Short on time? Make this dish even quicker by replacing the fresh garlic with garlic powder.
- Add Lemon juice instead of the vinegar for a citrusy brightness.
- For a spicy alternative, replace the balsamic with different spices such as turmeric, smoked paprika, or cumin.
Make ahead and Storing Instructions ❄
- The best way to make this dish ahead is to coat your cauliflower with the oil, butter, and seasoning and keep refrigerated on a baking tray until you wish to use it. Then simply roast according to the recipe instructions.
- Store in the fridge in an airtight container for up to three days.
- You can freeze leftovers in a freezer bag or airtight, freezer-safe container for up to three months. When ready to use defrost in the fridge overnight and reheat in the oven. Please be aware that the texture of the dish may be affected.
FAQs
If you are lucky enough to have any leftovers, you can use it to add to pasta dishes, serve it with rice, or even put it on pizza.
Even though cauliflower isn’t a green vegetable it is considered a superfood. It contains more vitamin C in every 100g than oranges.
It could be that your florets weren’t spaced far enough on the pan and were overcrowded. Overcrowding causes the cauliflower to steam rather than bake with a nice crispy finish.
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Let’s Make
Oven Roasted Cauliflower
Crispy roasted cauliflower flavored with butter, balsamic vinegar, garlic, and parmesan cheese. It’s so good you’ll make it again and again!
Prep5 minutes
Cook30 minutes
Total35 minutes
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Instructions
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Preheat the oven to 425°F.
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Line a large rimmed baking sheet with nonstick foil.
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In a large bowl or zip lock bag, combine cauliflower, olive oil, melted butter, vinegar, garlic, salt, and pepper.
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Toss to evenly coat and arrange in a single layer over the baking sheet, and bake for 15 minutes.
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Take out of the oven and sprinkle with half the parmesan cheese and return to the oven for a further 10 to 15 minutes until the cauliflower is fork-tender and caramelized.
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Sprinkle with the remaining parmesan cheese, taste for seasoning and add salt as needed before serving.
Tips + Notes
- After washing your cauliflower be sure to dry it thoroughly. The drier it is, the easier it will crisp.
- Preheat your oven. The oven should be hot before adding the cauliflower.
- Don’t skimp on the oil as it’s an essential element in the roasting process.
- Don’t add extra balsamic before roasting as it will add steam making it soft and not crisp.
- Don’t overcrowd the pan, this also causes steam that will stop the cauliflower from crisping.
- Salt like you mean it! There’s nothing worse than bland cauliflower!
- For crispy results: If you want even crisper floret try flipping halfway through roasting. It’s a time-consuming task, but it will crisp on all sides.
Nutrition Information:
Calories: 197 (10%)| Carbohydrates: 8g (3%)| Protein: 9g (18%)| Fat: 15g (23%)| Saturated Fat: 6g (38%)| Cholesterol: 20mg (7%)| Sodium: 361mg (16%)| Potassium: 368mg (11%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 235IU (5%)| Vitamin C: 56mg (68%)| Calcium: 252mg (25%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
