Roasted cauliflower with orange-balsamic drizzle is an easy, jazzed-up side dish with a touch of rich, earthy tangy-sweetness. Yum!
Honestly, roasted cauliflower is so good on its own that you don’t even need the drizzle, but I have to say, the balsamic orange reduction does add a unique flavour combination that makes this dish just a little bit special.
I got the idea of blasting it in a hot 500F oven from Chef J. Kenji López in a recent Food and Wine Magazine. Not only is the roasting time cut down, but the caramelization on the cauliflower looks and tastes great.
The dish takes less than 30 minutes to make and only has 7 ingredients so it’s simple to prep and make. If you want an even simpler version with just 4 ingredients, just roast the cauliflower and forget the drizzle.
Tailor To Your Taste
- Instead of the orange-balsamic drizzle:
- add a teaspoon of curry powder to the oil before roasting, then garnish the finished dish with chopped cilantro, or
- sprinkle the cauliflower with 1/2-3/4 cup grated Parmesan and lemon zest before roasting. Garnish with chopped parsley
- Omit the sesame oil
- Roast the cauliflower ahead of time (a minute or two less on each side). When ready to serve, warm it in the oven at about 350F for 4-5 minutes then drizzle on the orange-balsamic reduction just before serving.
Other simple side dishes you might like:
Chinese Stir-Fry Green Beans get the recipe
Pesto and Vegetable Orzo get the recipe
Cauliflower Rice with Pesto get the recipe