Roasted Balsamic Cauliflower Recipes
ROASTED BALSAMIC CAULIFLOWER
Roast florets of cauliflower with chilli and garlic for a healthy vegetarian side dish
Provided by Chelsie Collins
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the cauliflower on a large baking sheet. Combine the oil and garlic, and drizzle over the cauliflower and roast in the oven for 10 mins.
- Drizzle the balsamic glaze over the cauliflower and roast for a further 15-20 mins until it is cooked through. Serve immediately with the chilli scattered over.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
ROASTED BALSAMIC CAULIFLOWER
Easy and tasty, minimal mess, this cauliflower is oven-baked at high temperature (i.e. roasted).
Provided by hike4diamonds
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil
- Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
- Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 7.7 g, Fat 5.7 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 256.9 mg, Sugar 0.9 g
BALSAMIC & PARMESAN ROASTED CAULIFLOWER
This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion-removing a "plug" from the center of the head. Break or cut florets into the desired size.
Provided by blucoat
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes.
- Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Nutrition Facts : Calories 174.5, Fat 10.9, SaturatedFat 3.2, Cholesterol 11, Sodium 402.8, Carbohydrate 12.6, Fiber 4.3, Sugar 5.4, Protein 9
ROASTED BALSAMIC CAULIFLOWER
Categories Cauliflower
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Stir the olive oil, balsamic vinegar, salt, and garlic together in a bowl. Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
- Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.
More about "roasted balsamic cauliflower recipes"
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BALSAMIC & PARMESAN ROASTED CAULIFLOWER RECIPE
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Reviews 44Category Healthy Roasted Cauliflower RecipesRatings 45Calories 152 per serving
- Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
WHOLE ROASTED CAULIFLOWER WITH BALSAMIC GLAZE
From eatingwell.com
5/5 (1)Total Time 1 hr 20 minsCategory Healthy Roasted Cauliflower RecipesCalories 149 per serving
- Remove leaves from cauliflower. Slice the bottom of the core off so that it will sit evenly on the baking sheet. Drizzle 1 tablespoon oil all over the cauliflower. Sprinkle with salt and pepper. Roast, core-side up, for 45 minutes.
- Stir the remaining 1 tablespoon oil and balsamic glaze together in a small bowl. Remove the cauliflower from the oven. Using a fork, gently separate the florets and drizzle the oil-and-vinegar mixture over and into the cauliflower. Roast, core-side down, for 15 more minutes.
- Remove the cauliflower from the oven. Combine Parmesan and thyme; pat all over the surface and into the crevices of the cauliflower. Return to the oven and roast, core-side down, until tender and browned, about 15 minutes more. Before serving, drizzle the cauliflower with any excess vinaigrette that has accumulated on the baking sheet.
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