This is a super easy roasted cauliflower that the girls I care for have been loving.

One trick is to make sure I steam it until soft, but not mushy. This is kind of a fine line! Another trick is to use more balsamic vinegar than oil. Too much oil will keep the vinegar from soaking in. It’s a lot more flavorful if the balsamic vinegar is able to soak in.

Whole Roasted Cauliflower

1 whole cauliflower, remove the leaves and some of the core, but keep the cauliflower intact
1 Tbsp olive oil
3 Tbsp balsamic vinegar (I really like Napa Valley brand from California), plus more for drizzling on while baking
2 small pinches of sea salt

  1. Oven to 400F.
  2. Steam the whole cauliflower, covered in a large pot with steamer basket. Let it steam until you can poke a knife or fork in and it’s soft, but not mushy. Make sure to keep an eye on it so it doesn’t overcook.
  3. Remove from pot and place on a lined baking sheet. I use either parchment or a silicone pad.
  4. Mix the oil, vinegar and sea salt together in a small bowl. Using a pastry brush, brush it evenly all over the cauliflower. After this mixture is used up, brush more balsamic vinegar over the whole cauliflower until evenly covered.
  5. Roast at 400F until top is starting to get a light brown. This takes 10-15 minutes depending on your oven. After about 10 minutes, you can brush a little more balsamic vinegar on top to add more flavor. I have also baked it at 350F if you want to cook it at the same time as other dishes.
  6. When done baking, remove from oven and place on a serving plate. Cut florets and serve.