An easy recipe for Roasted Cauliflower that is made with heart-healthy olive oil, garlic and seasonings and tastes delicious! {gluten free, vegan} #pantryinsiders
The other day Adam came home from school and told me he had cauliflower for lunch…and that it was so good! I have never really eaten cauliflower, much less made it at home, so I saw this as a great opportunity to broaden our horizons. If school can make roasted cauliflower taste delicious, then hopefully I can too!
As we all know, roasting vegetables is one of the simplest ways to enhance everything naturally delicious about the them. Preparation takes minutes and the flavors deepen and caramelize into something that even gets cleared off the plate of a 4-year old’s school lunch. When it comes to seasonings for roasted vegetables, I always find less is more and that is the approach I took with this Roasted Cauliflower recipe.
I started with a simple olive oil infused safflower oil blend by Pompeian. This OlivExtra California Select blend is great because the safflower oil is ideal for high-heat cooking,that can often come with roasting or sauteing, yet it still provides the excellent taste of the olive oil. To the oil, I added a splash of balsamic vinegar, garlic and then salt and pepper and tossed to coat the cauliflower florets. Next I poured everything out in a single layer on a lined, rimmed baking sheet and popped it in the oven until browned.
Not only did Adam love this Roasted Cauliflower, but little Greta kept demanding for more! This Roasted Cauliflower recipe is simple enough to accompany any meal. It would also make a wonderful healthy side dish for those heavy holiday meals coming up!
- 1 head cauliflower, cut into bite-size florets
- ¼ cup Pompeian OlivExtra California Select Blend Safflower Oil
- 2 tablespoon balsamic vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- Preheat oven to 450°. Line a rimmed baking sheet with foil and set aside.
- Put cauliflower florets in a large bowl.
- In a small bowl, whisk oil, vinegar and garlic until combined.
- Pour over cauliflower, tossing to coat. Spread cauliflower on prepared baking sheet in a single layer. Sprinkle with salt and pepper to taste.
- Bake for 15 to 25 minutes, or until browned. Be sure to check every 5 minutes to toss and to monitor for desired doneness.
Disclosure: This is a sponsored post on behalf of Pompeian as part of their Pantry Insiders program. All opinions are my own.
I only discovered roasted cauliflower recently but now I’m obsessed – this looks gorgeous!
Thank’s ! This is a useful recipe ! I know to other ways to cook cauliflower, and here is a third !
First is steamed and served with a Roquefort and cream sauce, and the second is an italian salad with anchovies, black olives, capres, and so and. This is really delicious !