I have a love affair with cauliflower - especially when I can find it in every color available -orange, purple, green and white. It's a treat for the eyes and the mouth and so simple to cook, you'll wonder why you don't make it more often
I usually like to minimize the amount of olive oil I use because it is, after all, a fat and I’ve learned that after the age of 40, you have to choose your fats carefully and avoid them when you can.
This dish is one exception. Roasting veggies with olive oil brings out an amazing flavor and when I do use olive oil in a dish, I consider it a special dish that I don’t eat every day of the week. This way, I can enjoy my olive oil on occasion and eliminate it in other recipes when it really isn’t required.
Total Time: 20 minutes
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings
- 2-3 Heads of cauliflower – any color – purple, yellow, white, green or a combination
- 2-3 T. Olive oil
- Salt & fresh cracked pepper
- 1/2 c. balsamic Vinegar
- 4 Cups cooked brown rice or other grain (you can also omit the rice and just serve this with crusty bread and a green salad)
- Cut florets off of cauliflower. Store remaining cauliflower for soup stock. Drizzle olive oil, salt and pepper on florets and cook in oven at 350 for 20 minutes or until cauliflower is brown and fork tender but not mushy. If you want extra brown cauliflower, heat another tablespoon of olive oil in a pan and toss cauliflower in the oil until it starts to caramelize getting a crusty brown finish.
- Heat balsamic vinegar in shallow pan until reduced by half.
- Serve florets on top of brown rice and drizzle additional olive oil and balsamic reduction on the plate. Add additional salt and pepper to taste if desired.