If you follow my blog, you can see that I am very much into roasting vegetables, which significantly increase flavor. I love to roast cauliflower combining olives and tomatoes seasoned with thyme, then finishing with a splash of Fig Vinegar. If you haven’t tried Balsamic Fig Vinegar, I recommend replacing regular balsamic vinegar with this outstanding flavorful variety. Sweet figs are blended with tart balsamic vinegar for a uniquely rich multilayered flavor adventure. I substitute balsamic fig vinegar in cooking as well as in fresh salad dressing.
Roasted Cauliflower with Balsamic Fig Vinegar
8 cups 1-inch-thick slices cauliflower florets (about 1 large head; see Tip
2 tablespoons extra-virgin olive oil
1 teaspoon dried french thyme
¼ teaspoon salt
1/4 cup kalamata olives, chopped
1/2 cup rainbow petite tomatoes, sliced
Freshly ground pepper to taste
2 tablespoons fig balsamic vinegar
Preheat oven to 450°F.
Toss the cauliflower with the oil, french thyme, salt, and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar. Return to the oven and roast until moisture has evaporated, 5 to 10 minutes more forming a glaze over cauliflower.
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. Hold cauliflower head upside down and with a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.