As a mother and as a human being in general I am always trying to add more vegetables to our meals. Often I am lucky enough to make a recipe which is largely vegetable in base and I in those cases do not have to worry about a side dish. More often than not our main dishes are made up of primarily starch foods and therefore I feel compelled to serve a vegetable on the side. My standard side is roasted broccoli, but honestly there is only so much broccoli on person can take.
I decided to stay away from broccoli and try some other vegetables. Not being one to stay from too far from the norm, I picked Cauliflower. I have shared a mashed cauliflower with you the past and it turned out to have been on the Veggie Dad's favorite dishes, but this time I thought I would roast the cauliflower.
1 large head of cauliflower, cut into florets
2 tablespoons olive oil
4 tablespoons balsamic vinegar
3 cloves of garlic, minced
freshly ground sea salt and pepper to taste
9x13 in baking dish
Preheat the oven to 350 degrees.
Toss all the ingredients together in a large bowl until the cauliflower is well coated.
Pour the coated cauliflower in the baking dish and bake it for 20 to 25 minutes.