Roasting cauliflower is one of my favorite ways to prepare it. The taste achieved is a great sweet but nutty flavor.
Cauliflower is also a great substitute for potatoes if you are following the Paleo diet, or even just trying to add healthier options into your meals.
Growing up in Wisconsin, most of my childhood dinners included meat and potatoes. Now I usually make cauliflower as my side dish if I have guests over for a dinner party. It goes great with steak and no one even notices that the meal they just ate was entirely Paleo. When a side dish tastes this good, you don’t miss the heavy starches.
Relatively simple, this recipe can be prepared ahead of time of your main dish. Dried marjoram is the surprise ingredient here. I don’t believe I ever pulled it out of my spice rack until now.
The marjoram roasts well with the cauliflower, and adding balsamic towards the last few minutes in the oven gives the flavor a nice kick. It can’t get much better than a recipe that is fast, easy, and tasty.
- 1 large head of cauliflower, cut into florets
- 3-4 tbsp olive oil
- 1 tsp dried marjoram
- 2.5 tbsp balsamic vinegar
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Toss the cauliflower with the olive oil and marjoram in a bowl. Spread out evenly on a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15 minutes, turning once, until it starts to soften and brown.
- Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes.
We make this all the time but with the addition of freshly shredded parmesan cheese after you toss it in balsamic vinegar. So good!
This sounds really yummy, I will have to try it, but, does the recipe really call for 25 Tbsp of Balsamic vinegar? This sounds like alot of Balsamic.
It is 2 . 5 (2.5) Tbsp of Balsamic vinegar.
Thanks for asking- the recipe calls for 2 and a half tablespoons, not 25! I don’t think anyone has the patience to measure that out. There is a small decimal point that is hard to read perhaps because of the font, but is it only 2 and a half tablespoons.
A wonderful recipe. Roasting really gives a nice taste to cauliflower, I totally agree.
Any suggestions on substitutions for the marjoram? Looks yummy!!
I thought it was not good to use olive oil at high temps due to oxidation?
I heard grapeseed oil works as a healthy alternative for higher cooking temps
I made this tonight, it was really easy to make and surprisingly delicious 10 out of 10 from me
I did it with coconut oil (in the jar, it’s a solid this time of year) and it came out delicious! sometimes simple is simply the best way is it not
Amazing ! We love this recipe!!!
OMG delicious . My daughter in law made this for me. I’ll never eat them any other way!
This was fantastic. I will broil for a min at the very end next time