Roasted Cauliflower
Yields: 4 to 6 servings
  • 1 head cauliflower, cut into bite-size florets
  • ¼ cup Pompeian OlivExtra California Select Blend Safflower Oil
  • 2 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil and set aside.
  2. Put cauliflower florets in a large bowl.
  3. In a small bowl, whisk oil, vinegar and garlic until combined.
  4. Pour over cauliflower, tossing to coat. Spread cauliflower on prepared baking sheet in a single layer. Sprinkle with salt and pepper to taste.
  5. Bake for 15 to 25 minutes, or until browned. Be sure to check every 5 minutes to toss and to monitor for desired doneness.
Recipe by Alida's Kitchen at