I love roasting things in the oven. The smells are delightful, and the roasting process does something magical for the flavor. I got into the habit of roasting my potatoes, then branched out into sweet potatoes, root vegetables, and broccoli, and finally figured why not try it with cauliflower? So here it is: coated in vegetable oil and balsamic vinegar with a few extras thrown in for good measure.
1 head of cauliflower
1 poblano pepper (or bell pepper)
2 tablespoons oil
1 tablespoon balsamic vinegar
pinch cayenne pepper (optional)
Preheat oven to 425°F.
Cut cauliflower into bite-size pieces and cut the pepper and onion into large chunks.
Layer onto a lined baking sheet, sprinkle generously with salt and a hint of cayenne and toss with oil and balsamic vinegar.
Bake for 25-30 minutes. To make sure everything gets evenly roasted, make sure to stir about half-way through the process.
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