A drizzle of balsamic glaze gives you an instant dose of sweet-and-sour that contrasts perfectly with the nutty notes of roasted cauliflower. This simple recipe is delicious with broccoli and Brussels sprouts, too.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 4
Ingredients
- 4 cups cauliflower florets, halved
- 2 Tbs. extra-virgin olive oil
- 1/4 cup cornstarch
- 1 Tbs. bottled balsamic glaze
- 1/4 tsp. kosher salt
Instructions
- Preheat the oven to 425°F.
- Brush the cut side of the cauliflower with the oil. Dust with the cornstarch and place cut side down on a rimmed baking pan.
- Roast on the lowest rack in the oven until the cut side is well browned, 20-25 minutes.
- Transfer to a serving dish. Drizzle with the glaze and season with the salt.
Nutrition Information
Per serving (3/4 cup):
- Calories: 120
- Total fat: 7 g
- Sat fat: 1 g
- Carbs: 14 g
- Fiber: 2 g
- Total sugar: 4 g
- Added sugar: 1 g
- Protein: 2 g
- Sodium: 150 mg
