Blackened Balsamic Cauliflower
Yield: 4 - 6 servings
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 of cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons Celtic sea salt
  • ¼ cup balsamic vinegar
  • Freshly cracked black pepper to taste
  • Fresh oregano, rosemary and thyme
  1. Prepare the oven to broil
  2. On a baking sheet, place both heads of cauliflower root-side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.
  3. Broil the heads of cauliflower until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender. Remove the heads of cauliflower from the oven.
  4. On a cutting board, cut off the heads and separate them into bite-size florets.
  5. While they are steaming hot, arrange the florets on a serving plate and pour the vinegar over them. Sprinkle with the remaining salt and the pepper. Finish by sprinkling 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
Recipe by Chic Vegan at