Ingredients
1 large head cauliflower
2 c. cherry tomatoes
1 medium red onion, cut into wedges
1/2 lb. green beans, trimmed
kosher salt
3 tbsp. extra-virgin olive oil
1 c. balsamic vinegar
1/4 c. brown sugar
2 tbsp. fresh chopped parsley, for garnish
Preparation
Step 1Preheat oven to 400°. Cut the leaves and stem off the cauliflower so it sits flat. Place in a large baking dish and surround with tomatoes, onion wedges, and green beans. Season veggies with salt and coat with oil.Step 2In a small saucepan over medium heat, whisk together balsamic and brown sugar. Bring to a boil, then immediately reduce to a simmer. Let simmer until reduced by half, about 15 minutes. Brush glaze all over cauliflower, reserving some for basting. Step 3Roast until golden and tender, about 1 1/2 hours, periodically basting with glaze. Step 4Garnish with parsley before serving.
Looking for more ways to use cauliflower? We have plenty of cauliflower recipes to try next!
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