Time 35m Number Of Ingredients 5 Steps:
Heat oven to 200C/180C fan/gas 6. Put the cauliflower on a large baking sheet. Combine the oil and garlic, and drizzle over the cauliflower and roast in the oven for 10 mins. Drizzle the balsamic glaze over the cauliflower and roast for a further 15-20 mins until it is cooked through. Serve immediately with the chilli scattered over.
Time 30m Yield 5 Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet. Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450 degrees. Trim head of cauliflower and cut into bite-sized florets. Dry cauliflower well. Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder. You can adjust seasonings according to your personal preferences. Toss cauliflower until seasonings are well distributed. Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice. Cauliflower should be a dark, golden brown when baking is completed. Remove from oven and pour into a serving dish. Top with balsamic vinegar and toss well.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
More about “roasted balsamic cauliflower recipes”
Time 35m Yield 4 Number Of Ingredients 11 Steps:
Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes. Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix. Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.
