Monday, February 6, 2012

Balsamic Roasted Cauliflower

                 I recently learned a very valuable lesson that I believe will influence you as much as it will influence me in the future. I learned that using an aged balsamic vinegar, which is more expensive, makes a HUGE difference when cooking. I honestly never thought this would be the case as I’ve been using average balsamic for about 10 years now and haven’t been too unhappy. However, I just bought a bottle of 12 year aged balsamic from The Grape Escape and have been simply amazed at the difference. Not only is the taste sweeter, but the texture is incredibly smooth and almost syrup-like. If you are without this must-have ingredient in your kitchen pantry, I advise you to get out asap and make an investment in your cooking. Believe me, you and your family will thank me!
                So now that you have decided to buy a good balsamic vinegar;), here is a recipe that really showcases its beauty. In this dish, I loved how the balsamic created a glaze upon the florets then transformed into a sweet, charred coating after roasting. I didn’t steam the veggies first because I like my veggies to have a bite or crunch to them. I recommend cooking them that way since in my experience, a mushy veg = a garbage-destined veg. Anyway, this is a great and easy side dish that will spice up any weeknight meal or wow any weekend guest. Feel free to substitute another vegetable if you are anti-cauliflower; I think brussel sprouts, carrots, or string beans would be great. And with that, I wish you luck…..Enjoy……

Balsamic Roasted Cauliflower
Serves: 3-4
OBJ: TCW realize that using a good quality balsamic vinegar really does make a difference

2 TBS balsamic vinegar (best quality you can find)
1 TBS extra virgin olive oil
1 tsp kosher salt
Fresh ground pepper
¾ of a head of cauliflower, coarsely chopped

1. Preheat oven to 400 degrees
2. Whisk balsamic, oil, salt and a generous pinch  of pepper together
3. In a large bowl, toss whisked mixture with cauliflower very well so that most florets are coated
4. Spread cauliflower onto a large baking sheet
5. Roast for 15 minutes on the middle rack of oven, then an additional 10 minutes on the bottom rack (total cooking time: 25 minutes)
6. Transfer to serving platter and serveJ


  1. made the rigatoni with kale and sausage yesterday and the roasted cauliflower today. both were very and happily for me weight watchwe friendly.

  2. balsamic cauliflower looks yummy have some in my fridge will try tomorrow :)