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.
Balsamic Roasted Cauliflower and Shallots
- Cook & Prep: 50 m
- Serving: 6
Make the Vegetables
Preheat oven to 375 degrees Fahrenheit.
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.
Bake in center of preheated oven, stirring once or twice, for 40 to 45 minutes or until very tender and soft.