Roasted Cauliflower With Orange-Balsamic Drizzle - a wonderful easy. jazzed up crowd pleasing side dish
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5 from 2 votes

Roasted Cauliflower With Orange-Balsamic Glaze

Roasted cauliflower with orange-balsamic drizzle is an easy, jazzed-up side dish with a touch of rich, earthy tangy-sweetness. Yum!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish, vegetarian
Cuisine: American
Servings (change as needed): 4
Author: Cheryl


  • 1 large head of cauliflower
  • 3 tbsp olive oil
  • 1/2 tsp sesame oil
  • salt and pepper, to taste

Orange-Balsamic Drizzle

  • juice of 1 large orange
  • 1/2-1 teaspoon orange zest
  • 1 tsp balsamic vinegar
  • 1/8 tsp cinnamon powder
  • 1/8 tsp salt


  • Preheat oven to 500F
  • PREPARE CAULIFLOWER: Cut cauliflower in half. Rinse well and pat dry with paper towels. Remove green leaves and the bottom part of the core/stem. Cutting from the core side, cut each half into 4 wedges. Lay wedges on a pan lined with foil and sprayed with oil. Mix olive and sesame in a small cup and brush wedges on all sides. Sprinkle with salt and pepper.
  • ROAST: Roast cauliflower for 10 minutes on one one side, gently flip over with tongs or spatula, then roast for another 10 minutes on other side.
  • MAKE DRIZZLE: While cauliflower is roasting, add all orange-balsamic drizzle ingredients to a small saucepan. Heat to medium high and cook for about 3 minutes or until reduced and slightly thickened (enough to coat back of a spoon).
  • FINISH AND SERVE: Transfer cauliflower to a plate, drizzle with balsamic-orange reduction and serve.