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Recipe by Daphna Rabinovitch

Balsamic Roasted Cauliflower and Shallots

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Balsamic Roasted Cauliflower and Shallots
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

50 Minutes
Diets
- Vegetarian - Gluten Free - Low Carb - Vegan - Paleo - No Refined Sugar - Keto

Shallots, like onions and garlic, turn sweetly creamy once roasted. Be sure to keep the cauliflower florets into medium to large sized pieces- if they are too small they will wilt and taste soggy.

Ingredients

Main ingredients

  • 3/4 teaspoon salt

  • 3/4 teaspoon pepper

Directions

Make the Vegetables

1.

Preheat oven to 375 degrees Fahrenheit.

2.

In a large bowl, toss together cauliflower florets, quartered shallots, olive oil, balsamic vinegar, salt and pepper. Arrange in single layer on a large aluminum-foil-lined baking sheet.

3.

Bake in center of preheated oven, stirring once or twice, for 40 to 45 minutes or until very tender and soft.

Recipe tags

cauliflower cruciferous vegetables gluten free Pesach roasted roasted vegetables shallots vegetables
Balsamic Roasted Cauliflower and Shallots

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KosherFoodGeek
KosherFoodGeek
5 years ago

Cauliflower bag weight? What is the weight of each bag of cauliflower?

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Raquel
Raquel
Reply to  KosherFoodGeek
4 years ago

A standard frozen cauliflower bag is 24 ounces.

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