Balsamic Roasted Cauliflower

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1 large head cauliflower (about 2 pounds, yielding 5 to 6 cups florets)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt (more to taste)

3 tablespoons balsamic vinegar

1 tablespoon fresh thyme leaves

Directions

Preheat the oven to 425℉/220℃.

Prepare the caulflower florets. Remove the leaves and stem. Cut the head into quarters, then slice off the core from each quarter. Pull apart the florets.

Toss the florets in olive oil and salt on the sheet pan. Spread out in a single layer, being careful not to overcrowd the pan to avoid the veggies steaming each other and not getting crispy.

Bake for 25 to 30 minutes until browned. Flip the florets over halfway through baking time if you want to get them evenly browned.

Remove the pan from the oven. Push the cauliflower florets together in the center of the pan (using a spatula or turner). Drizzle the balsamic over them and sprinkle with thyme. Stir to coat, then spread the florets back out on the pan.

Roast for another 5 to 10 minutes until the balsamic has evaporated and the florets are nicely caramelized. Enjoy warm!

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Nutrition

• Serving Size: 1.5 cups
• Calories: 110 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Sodium: 192 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 3 g