Balsamic Roasted Cauliflower and Shallots added to My Recipes successfully.
Category
Sides
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Shallots, like onions and garlic, turn sweetly creamy once roasted. Be sure to keep the cauliflower florets in medium-to-large sized pieces- if they are too small, they will wilt and taste soggy.
Author:Daphna Rabinovitch
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Ingredients
2 bags frozen cauliflower florets, defrosted to room temp
8 shallots, peeled and quartered
3 tablespoons Bartenura Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar
3/4 teaspoon Gefen Table Salt
3/4 teaspoon pepper
Cauliflower and Shallots
Directions
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, toss together cauliflower florets, quartered shallots, olive oil, balsamic vinegar, salt and pepper. Arrange in single layer on a large aluminum-foil-lined baking sheet.
Bake in center of preheated oven, stirring once or twice, for 40 to 45 minutes or until very tender and soft.
Recipe Note
Note: This recipe provided with permission from kosher.com
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