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+ servings

Blackened Balsamic Cauliflower

Reprinted from The Plantpower Way Italia by arrangement with Avery Books, a member of PenguinGroup (USA) LLC, A Penguin Random House Company. Copyright © 2018, Julie Piatt and Rich Roll

Course Side Dishes
Cuisine Italian
Servings 4 servings


  • 2 heads fresh cauliflower
  • 4 tablespoons 60 mL balsamic vinegar
  • 2 tablespoons 30 mL olive oil
  • 2 tablespoons 30 mL Celtic sea salt
  • Fresh pepper to taste
  • Fresh oregano rosemary and thyme


  1. On a flat cookie sheet, place both cauliflower heads root side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.
  2. Roast them on very high heat approximately 470 degrees until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender.
  3. On a cutting board, cut off the heads and separate them into bite size florets.
  4. While they are steaming hot, arrange them on a serving plate and pour the balsamic over them. Sprinkle with the remaining salt, fresh ground pepper. Finish with fresh herbs.