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
- Oven to 400F.
- 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.
- Remove from pot and place on a lined baking sheet. I use either parchment or a silicone pad.
- 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.
- 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.
- When done baking, remove from oven and place on a serving plate. Cut florets and serve.