Simple Balsamic Roasted Cauliflower
Balsamic roasted cauliflower is a simple, healthy side dish, perfect for busy nights! This easy recipe is vegan, gluten free, Whole30 and low carb friendly! You can use fresh or frozen cauliflower.
Servings 4 people
Calories 85kcal
Cost $5.81 Recipe/$1.45 Serving
Ingredients
- 2 bags frozen cauliflower florets (or one large head cauliflower) $2.65
- 1 red bell peppers $1.29
- 1/4 cup balsamic vinegar $1.25
- 1 tbsp olive oil $0.22
- 1 tbsp Italian seasoning $0.25
- 1 tsp sea salt $0.05
- 1 tsp garlic powder $0.10
Instructions
- Preheat oven to 425F.
- Add parchment paper to a rimmed baking sheet
- 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.
Notes
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.
- 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.
Nutrition
Calories: 85kcal | Carbohydrates: 17g | Protein: 5g | Fiber: 5g | Sugar: 3g