🌱 Vegan Balsamic Roasted Cauliflower
🍽️ Ingredients:
- 1 large head of cauliflower, cut into florets
- 3–4 tbsp olive oil
- 1 tsp dried marjoram (or substitute with dried thyme or oregano)
- 2½ tbsp balsamic vinegar
- Salt and pepper, to taste
🔪 Instructions:
1. Preheat the oven
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the cauliflower
- Wash and cut the cauliflower into even-sized florets.
- Pat them dry thoroughly to ensure they roast instead of steam.
3. Season the florets
- In a large mixing bowl, toss the cauliflower with:
- 3–4 tbsp olive oil
- 1 tsp dried marjoram
- Salt and pepper to taste
4. Roast the cauliflower
- Spread the seasoned florets in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20–25 minutes, turning the florets halfway through, until golden brown and slightly crisp at the edges.
5. Add the balsamic vinegar
- Remove the tray from the oven. Drizzle 2½ tbsp balsamic vinegar evenly over the hot cauliflower.
- Toss gently to coat.
- Return the tray to the oven for another 5–7 minutes, allowing the vinegar to reduce slightly and glaze the cauliflower.
6. Finish and serve
- Remove from the oven. Taste and adjust salt and pepper if needed.
- Serve hot as a side dish, or add it to grain bowls, wraps, or pasta.
💡 Tips:
- For extra depth, try aged balsamic vinegar or a balsamic reduction drizzled on after roasting.
- Leftovers can be refrigerated and added to salads, sandwiches, or Buddha bowls.