Roasted Balsamic Cauliflower


  • 2 T EVOO
  • 2 T Balsamic Vinegar
  • 1/2 tsp. salt
  • 3 cloves garlic, chopped
  • 1 head cauliflower, cut into bite-size pieces


  • Preheat oven to 450°F. Line a baking sheet with aluminum foil.
  • Stir the EVOO, Balsamic Vinegar, salt, and garlic together in a bowl.
  • Add the cauliflower and toss to coat; spread the mixture onto the lined baking sheet.
  • Stirring occasionally, bake in the preheated oven until tender, about 20 minutes.

F. Oliver’s Oil and Vinegar recommendations:

  • Finger Lakes Butternut Squashseed Oil
  • Roasted French Walnut Oil
  • Aromatic Oregano Balsamic Vinegar and Fresh Bright Basil or Heady Garlic EVOO
  • Felix Oliver’s Special Reserve Balsamic Vinegar and Tuscan Garden EVOO