Balsamic Roasted Cauliflower

Roasted balsamic cauliflower in a large brown bowl next to a wooden spoon.

Bursting with flavor from just a few pantry staples, these perfectly browned cauliflower florets are easy to make. This recipe is bound to become a go-to sheet pan veggie side dish when you need something tasty and nutritious!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings 1 cup servings

Calories 110kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 large head cauliflower about 2 pounds, yielding 5 to 6 cups florets
2 tablespoons extra virgin olive oil
¼ teaspoon kosher salt more to taste
3 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves

US Customary - Metric

Instructions

Preheat the oven to 425℉/220℃.
Prepare the caulflower florets. Remove the leaves and stem. Cut the head into quarters, then slice off the core from each quarter. Pull apart the florets.
Toss the florets in olive oil and salt on the sheet pan. Spread out in a single layer, being careful not to overcrowd the pan to avoid the veggies steaming each other and not getting crispy.
Bake for 25 to 30 minutes until browned. Flip the florets over halfway through baking time if you want to get them evenly browned.
Remove the pan from the oven. Push the cauliflower florets together in the center of the pan (using a spatula or turner). Drizzle the balsamic over them and sprinkle with thyme. Stir to coat, then spread the florets back out on the pan.
Roast for another 5 to 10 minutes until the balsamic has evaporated and the florets are nicely caramelized. Enjoy warm!
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Notes

I like to use aluminum half sheet pans since they heat up quickly and evenly, leading to perfectly browned vegetables.
Keep leftovers in an airtight container in the fridge for 2 to 3 days. While you can reheat them in the microwave until warmed through, they taste best if you spread them out on a pan and reheat in the oven at 350 degrees F for 10 to 15 minutes.

Nutrition