Blackened Balsamic Cauliflower

This is one of my favorite ways to serve up cauliflower. This whole food comes alive with the lively contrasts of the fireside roasted flavor combined with the distinct sweet acidic balsamic. Garnished with your favorite Italian herbs, this is whole food at its very best. This is a great recipe to include as a side at dinner or main at lunch. It can also mix beautifully in risotto or with roasted potatoes.



2 heads fresh cauliflower

4 tablespoons (60 mL) balsamic

2 tablespoons (30 mL) olive oil

2 tablespoons (30 mL) Celtic sea salt

Fresh pepper to taste

Fresh oregano, rosemary and thyme



1. On a flat cookie sheet, place both cauliflower heads root side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.


2. Roast them on very high heat approximately 470 degrees until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender.


3. On a cutting board, cut off the heads and separate them into bite size florets.


4. While they are steaming hot, arrange them on a serving plate and pour the balsamic over them. Sprinkle with the remaining salt, fresh ground pepper. Finish with fresh herbs.


Reprinted from The Plantpower Way Italia by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Julie Piatt and Rich Roll