Open the bags of frozen cauliflower onto the parchment paper. Spread the cauliflower out to a single layer.
Bake at 425F for 10 minutes.
While cauliflower is roasting, chop the red bell pepper and combine the balsamic vinegar, Italian seasoning, salt and garlic powder in a small bowl.
After 10 minutes, add the rest of the ingredients to the pan and stir well.
Bake for another 20-25 minutes, allowing the balsamic vinegar to soak into the veggies and caramelize.
How to reheat:Roasted cauliflower is best right out of the oven. If you need to make it ahead, you will probably want to reheat it under the broiler 2-3 minutes (don’t use parchment paper for this) or in the air fryer 390F for 5 minutes (possibly in batches depending on the size of your air fryer).Storage:
Store leftovers in the fridge in an airtight container for up to 4 days. See reheating instructions above.
Cauliflower will get mushy when freezing. I don't recommend storing it this way. If you have to freeze it, it will likely be best served in a soup or a dish where the texture is not as important.
How to cut cauliflower:
Start by cutting off the green leaves so you can see the stalk vs. the florets on the bottom of the cauliflower.
With the stalk facing you (and the florets on the cutting board), use a sharp knife and trace around the stalk (this will cut away all of the sides at once). You will be left with just the top portion of the florets attached).
Cut the top part of the florets from the stalk. Now you have large chunks of cauliflower to work with.
Break the florets down into bite size pieces. You want them to be similar sizes so they don’t burn or undercook.