Whole Roasted Balsamic Cauliflower

Easy, delicious & cheap – my favorite makings of a recipe. This roasted balsamic cauliflower is SO tasty and requires very minimal effort.

The first time I gave this to my husband he said, “this is good,” chew, chew, chew, “this is VERY good!”

It uses our DIY garlic & herb balsamic vinaigrette, which is also super easy to make. If you already have some prepared, it’s even easier to pull this dish together!

Here’s what you need:

• 1 head of cauliflower
• ~2-3 tbsp olive oil 
• ~1 tsp salt
• ~½ cup garlic & herb balsamic vinaigrette

Preheat your oven to 375 degrees Fahrenheit. Begin by removing the bottom stalk and leaves from the cauliflower head. Rinse with water and pat dry.

Next, coat the cauliflower with olive oil, using your hands to spread. Also pour olive oil into the inside of the cauliflower head so it is liberally coated.

Take your salt and spread over the cauliflower and spread with your hands so it is evenly distributed and also generously coated.

Place in a cast iron skillet, or other small pan. Cover with foil (or if you don’t have foil, another small pan) and place in the oven. 

Let it cook for about 30 minutes, then remove the foil and cook for another hour.

As your last step, mix your vinaigrette well before spreading all over the cauliflower head. Cut into quarters and serve.

I hope you enjoy this one!

Print Recipe

Whole Roasted Balsamic Cauliflower

Side Dish, Small Bites – Mediterranean, American

By Janice Yucel – Serves: 2-4

Prep Time: 10 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 1 hour 40 minutes

Ingredients

• 1 head of cauliflower
• ~2-3 tbsp olive oil 
• ~1 tsp salt
• ~½ cup garlic & herb balsamic vinaigrette

Instructions

1

Preheat your oven to 375 degrees Fahrenheit.

2

Begin by removing the bottom stalk and leaves from the cauliflower head. Rinse with water and pat dry.

3

Next, coat the cauliflower with olive oil, using your hands to spread. Also pour olive oil into the inside of the cauliflower head so it is liberally coated.

4

Take your salt and spread over the cauliflower and spread with your hands so it is evenly distributed and also generously coated.

5

Place in a cast iron skillet, or other small pan.

6

Cover with foil (or if you don’t have foil, another small pan) and place in the oven. 

7

Let it cook for about 30 minutes, then remove the foil and cook for another hour.

8

As your last step, mix your vinaigrette well before spreading all over the cauliflower head.

9

Cut into quarters and serve.