This is a quick side dish that is low-cal, low-carb, and pairs nicely with any sort of italian main dish. The texture is good and doesn't have that mealy, mushy taste that steamed cauliflower can sometimes acquire.
Total Prep Time: 10 minutes
Total Cook Time: 20 minutes
What you will need:
1 head of cauliflower, cut into florets
1 1/2 tbsp balsamic vinegar
1 tbsp minced garlic
1 tbsp of olive oil
italian seasoning (all to taste)
Preheat your oven to 400. You can cook this dish anywhere from 375-425, just adjust your cooking times a bit if you have other things in the oven too.
Cut the cauliflower head into florets and put in a large mixing bowl. The easiest way to cut a head of cauliflower is to turn it upside down and to use the tip of the knife to cut in a circular pattern around the stem to loosen it, then crack it off and cut the florets from there. Make sure that you dry the cauliflower after you wash it very thoroughly, as water on the florets will cause them to steam, rather than to roast.
Add in all of the other ingredients to the mixing bowl, and mix well. Don't be afraid to use a good bit of salt on this--the taste cooks away as the cauliflower roasts.
Pop it in the oven. About halfway through cooking time, stir it around with a wooden spoon so that it cooks evenly. Then serve, and enjoy!