{Recipe} Balsamic and Garlic Roasted Cauliflower

Hmmm…roasted cauliflower. It’s kind of touted as the ultimate cauliflower preparation. The one that turns even cauliflower haters into fans. I’ll be honest. I’ve never been all that impressed with roasted cauliflower. I like cauliflower even in standard, boring preparations, and to me, roasting it didn’t really change the flavor as much as people say it does. At least, the change wasn’t as drastic as it is with roasted broccoli (which I love).


Still, it’s a side that everyone raves about, and so I kept trying. I tried different recipes. I tweaked things here and there. Finally, I came up with something that the hubs (who isn’t a usual cauliflower fan) actually liked.

The secret – adding other flavors to caramelize along with the cauliflower. I mean, who doesn’t love roasted garlic? If that’s you, I’m not sure we can be friends.


And this balsamic. Have you ever tasted balsamic vinegar that’s been caramelized? So good. Use good, aged balsamic. The kind that’s a little thick. It’ll thicken even more and caramelize and become sweet with just a hint of tart.

Now can you imagine that with roasted garlic and cauliflower that’s tender with crispy edges? Uh huh. Yeah.



5.0 from 1 reviews
Balsamic and Garlic Roasted Cauliflower
Prep time
Cook time
Total time
Recipe type: side dish, vegetable
  • 8 cups cauliflower, about 2 small heads
  • 2 tbsp balsamic, high quality, aged
  • 2 tbsp fat, olive oil or browned butter
  • 4-6 cloves garlic, minced or pressed
  • 2 tsp rosemary or thyme
  • salt and pepper to taste
  1. Toss cauliflower in balsamic vinegar and fat of choice.
  2. Season with salt and pepper to taste and allow to marinate while your oven preheats.
  3. Preheat oven to 425ºF
  4. Line a baking sheet with foil and spread cauliflower evenly over the foil.
  5. Roast for 10 minutes.
  6. Remove baking sheet from the oven, add the garlic and herbs and toss cauliflower to coat as evenly as possible.
  7. Return cauliflower to the oven and roast for an additional 15 minutes or until balsamic is caramelized and garlic is roasted.


Do you like roasted cauliflower? Do you think it really does drastically alter the flavor?

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{click on the image to be taken to the recipe}

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  1. I’ll definitely give this a try! I do love roasted veggies and I am addicted to balsamic vinegar…I have an whole cabinet full of different kinds. (I know I have issues…but it’s so good!) Pinning! Thanks for linking it up with us at Foodie Fridays!

    • A whole cabinet full of different balsamic vinegars sounds wonderful! I tend to use mine up faster than I can collect them. 😛 Thank you for pinning!

      • I go through a ton of balsamic! We have a local store 5 minutes from my house…let’s just say I am a frequent shopper….

        • A balsamic vinegar shop that’s only 5 minutes away? That’s dangerous! I would probably do a lot of damage if I lived that close, too. No wonder you’re able to build up a collection. And now I’m dreaming of having a collection of my own. 🙂

  2. Hello there ♥ Just thought I’d leave a massage to let you know I’ve loved this amazing recipe and I’ve included it in my 50 Epic Vegan Christmas recipes’ roundup:
    Thank you & happy holidays! =)

  3. Hi Joy,
    Just letting you know I am featuring this recipe in my weekly Low-Carb Recipe Love on Fridays, which is all about roasted cauliflower this week! (These comments also help me remember I’ve featured this recipe, just in case it catches my eye again later!) Hope some of my readers will click over and try the recipe!

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