Balsamic Roasted Cauliflower Recipe

By Jess

5 from 1 ratings

An easy balsamic roasted cauliflower recipe anyone can make in the oven with minimal ingredients and minimal effort. Perfectly cooked every time. Savory, sweet, tender, and totally addictive.

Balsamic Roasted Cauliflower- this is my favorite way to cook cauliflower.

Roasted Cauliflower Recipe

Please indulge me for a second. I am about to rave about cauliflower. Cauliflower is a wonderfully versatile vegetable. You can mash it, rice it, roast it, eat it raw, or make it into a soup. One of my absolute favorite ways to cook it though is oven roasted cauliflower.

The taste achieved through roasting is a great sweet but nutty flavor (especially if you add parmesan).

Cauliflower is also a great substitute for potatoes if you are following the Paleo diet or other low carb diet, or even just trying to add healthier options into your meals.

Roasted Cauliflower Ingredients

  • Head of Cauliflower – I prefer standard white cauliflower, but purple cauliflower works great too (and is really impressive as a side dish when you have guests over).
  • Oil – While any oil will work, I prefer using olive oil when roasting any vegetables. It is chock full of heart healthy compounds and has a beautiful clean flavor.
  • Balsamic Vinegar – white vinegar and apple cider vinegar works in a pinch.
  • Washing Cauliflower Florets

    The Best Seasoning for Roasted Cauliflower

  • Salt – both fine sea salt and coarse sea salt work just as good.
  • Pepper – make sure it’s freshly ground.
  • Marjoram – the perfect combination of sweet + savory that makes any oven roasted cauliflower recipe absolutely addictive.
  • Pepper – make sure it’s freshly ground.
  • Cauliflower Seasoning

    Seasoning Alternatives

  • Minced Garlic – freshly minced
  • Paprika – regular paprika (not smoked)
  • Turmeric – ground, not fresh
  • Can I add cheese? – Yes! Definitely use parmesan though. Just grate it with a microplane over the top before baking.
  • How to Roast Cauliflower

  • 1. Preheat your oven to 425F or 218C using a rimmed baking sheet (if you don’t have a rimmed baking sheet, a cookie sheet or Pyrex will work well also.
  • 2. Cut the cauliflower into medium sized florets.
  • 3. Toss the cauliflower with olive oil, marjoram, salt and pepper in a bowl, and spread the cauliflower evenly over your baking sheet.
  • 4. Roast the cauliflower for 15 minutes
  • 5. Pour balsamic vinegar over the cauliflower and bake for 6-8 more minutes.
  • Oven Roasted Cauliflower In Pan

    You may also like: This easy low carb cauliflower bread:

    It’s really so easy to roast cauliflower in the oven! I would suggest making this balsamic roasted cauliflower before experimenting with your own seasonings (it really is that good). But definitely try other spice blends! Cauliflower works well with pretty much anything.

    Balsamic Roasted Cauliflower On Plate


    • Ingredients
      • 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


    1. Preheat oven to 425 degrees.
    2. 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.
    3. Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes.


    Serving Size




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    1. We make this all the time but with the addition of freshly shredded parmesan cheese after you toss it in balsamic vinegar. So good!

    2. 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.

      • 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.

    3. 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

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