Easy & Tasty Zero Waste Recipes: Balsamic Roasted Cauliflower
Prep time: 5–8 minutes
Total time: 25–28 minutes
What makes this recipe delicious?
Cauliflowers are a great vessel for adding flavors. This simple balsamic roasted cauliflower elevates the vegetable's natural savory and sweetness by adding a touch of acidity when roasted. Have it as a side to any meal and it makes for a delicious and healthy addition.
What makes this recipe zero waste?
You can eat all parts of the cauliflower. However, some parts can be unenjoyable and fibrous. Trim the small parts off and save for your next big batch of vegetable stock! It’s also a great recipe to add in any other leftover vegetables you have and great a roasted medley!
Food storage tip: Cauliflowers can keep quite long in the fridge. Make sure they’re kept dry in a drawer and can last for up to 2 weeks. Don’t put in the freezer as it will get really soggy and draw out moisture when thawed. It will also have a weird smell/taste when thawed.
1 head of cauliflower
¼ cup balsamic vinegar
3 tablespoons olive oil
1–2 tablespoons garlic powder and onion powder (or use fresh garlic and 1 onion)
Salt and pepper to taste
- Preheat oven to 450F (230C)
- Wash and roughly chop the cauliflower into even-sized pieces.
- Mix together the seasonings and cauliflower in and put in a parchment-lined baking tray.
- Bake for 20 minutes, checking halfway.
Tip: Use the whole cauliflower except for the core! The leaves are delicious to eat. If it’s too fibrous, save it with the core for veg stock.
Are you a hotel or restaurant in Canada willing to reduce food costs to improve your bottom line? Or want more recipes?
Check out Rethink2gether’s blog!