Eat of the Moment Roasted Balsamic Cauliflower and Potatoes Carrie Murphy

I’ve never been a fan of cauliflower. I just kind of thought of it as broccoli’s ghostly, tasteless cousin; a food that reminded me of hospital dinners and warmed over flavorless frozen veggie mixes. Man, was I wrong. Cauliflower haters, prepare for a change.

I’m trying to get myself to eat more and different veggies, so I decided to give cauliflower another chance. Cauliflower, a winter vegetable that is in season from October to April, is packed with nutrients (despite its pale visage) and very low calorie, too. By pairing it with its similar-but-starchier-friend potatoes, I figured I’d have a nice hearty side dish for all occasions. You can’t go wrong with a little balsamic vinegar, too, right? Of course right.

This dish turned out terrific; roasting brings out the sweet and slightly nutty flavor of the cauliflower. The veggies kinda crisp up on the edges but are still amazingly tender inside. I’d serve this as a side dish for any winter dinner, like lamb stew, roast chicken or even just some crusty toasted bread with butter.

Roasted Balsamic Cauliflower and Potatoes

serves 2-4

total time: 1 hour

total hands on time: less than 10 minutes

What you’ll need:

1/2 a head of fresh cauliflower, chopped into small florets

3 red russet potatoes, chopped

1/8 cup of balsamic vinegar

a little bit over 1/4 cup of olive oil

1 1/2 tsps (3 cloves) fresh chopped garlic

salt and pepper (I recommend sea salt and fresh pepper)

optional: grated parmesan

What you’ll do:

1. Preheat oven to 350.

2.Chop the fresh cauliflower into small florets and the potato into small pieces that are roughly the same size.

3. Toss all the veggies into a big mixing bowl and toss with the oil, vinegar, and garlic. Add some hefty dashes of salt and fresh pepper.

4. Transfer the cauliflower and potato mixture to a well-greased roasting pan.

5. Roast at 350 for about 45-50 minutes, checking regularly to shake and stir the veggies in the pan so they get evenly cooked. Optional: serve sprinkled with grated Parmesan.

Try this with spicy red pepper flakes or maybe some thyme or rosemary for a little bit of added flavor. I also think this would be delish if you used infused olive oils, but if you try the super simple preparation up above, you can’t go wrong.

If you like things crispy (like me!) leave this in for an additional 10-15 minutes, watching it carefully for signs of burning. This recipe is gluten-free and vegan, unless you sprinkle on a bit of parmesan at the end, as I did.

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  1. Made this for dinner. You could probably use a little less olive oil, but still very very good. Thanks! :]

  2. oh wow, just made this for lunch, minus the potatoes…then I sprinkled on a bit of feta at the end. AMAZING!

  3. Yummy!! I will have to try this soon.

  4. Cannot wait to try this!

    Anonymous | 1/26/2012 08:01 am
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