Roasting veggies in the oven is so easy, and it enhances their flavor, too. Roasted cauliflower and tomatoes with balsamic glaze is one of those easy favorites of mine that takes barely any prep time, so you can focus on, well, anything else!
“Nothing beats roasted cauliflower,” I mumbled as I pulled out leftovers from the fridge and gobbled up a few forkfuls, cold, straight from the container. No truer words have been mumbled this week!
I know. Talking with my mouth full is not very mannerly, but the words literally just slipped from my mouth. My dog forgave my bad manners and followed me around the kitchen to see what she could get me to give up.
These roasted cauliflower and tomatoes with balsamic glaze sure were tasty right after I made them, warm and served on a plate at the table. Clearly they’re also tasty as cold leftovers, too!
If you prefer your food warm and served on a plate, try this as a side dish along with fish or chicken, or fill up on them as part of a meatless meal. Whatever you choose, this is an easy dish to make, including the glaze.
The cauliflower is golden and caramelized from roasting, and the flavor is a little sweet, as are the tomatoes. And a little tangy, too, when you add the balsamic glaze over the top. Tomatoes practically beg to be paired with balsamic, knowwhatimsaying?
If you’ve been by the site lately, you know how much I love sheet pan meals. I’d say that my Sheet Pan Blueberry-Balsamic Glazed Salmon is one you shouldn’t miss! What’s not to love? So easy to make. So much flavor to enjoy. It’s super colorful, too!
Do you love, love, love balsamic glaze (can you tell I do)? Do you wonder how many different dishes you can use it with? Let me just say pizza (okay, flatbreads, but same thing).
For real, not kidding. Check out my Grilled Flatbreads with Red Spring Onions, Prosciutto & White Bean Sauce recipe. Grilled. Pizza. Helloooo? If you try it, let me know what you think! I’m telling you, I’m currently all about the roasting and the balsamic glaze, and bet you will be, too, once you try them.
With very little effort, Roasted Cauliflower and Tomatoes with Balsamic Glaze can be on your table. Then the next day, you can tell me what you think about them as leftovers!
Patricia Conte/Grab a Plate
You'll love this easy-to-make side that's also perfect as part of a meatless main dish meal! Big flavor!
- 2 heads cauliflower
- 4-5 medium tomatoes
- 2 tablespoons olive oil
- Salt to season
- Ground black pepper to season
- 1/4 teaspoon dried thyme
- 6 tablespoons balsamic vinegar
- 2 tablespoons honey
- Fresh parsley as garnish
- Preheat the oven to 425 degrees F.
- Remove the leaves and cut the bottom of the stem from the cauliflower. Hold the cauliflower upright and carefully slice it from the top to the bottom into 1-1/2-inch-thick pieces.
- Continue to slice as many pieces as you can. Some of the cauliflower will fall into floret pieces. Use the larger pieces and save the remaining, smaller pieces to use with another recipe or to snack on.
- Slice the tomatoes and set aside.
- Brush the cauliflower with the olive oil on both sides, and around the edges. Season with salt and pepper, then place on two baking pans, so they touch as little as possible.
- Place in the oven for 12-15 minutes. Flip the cauliflower and sprinkle with 1/2 the thyme (and more pepper if you’d like). Continue to roast for another 12-15 minutes.
- When there are 5-8 minutes left in cooking time, remove the baking pans, and arrange the sliced tomatoes around the cauliflower. You may overlap the tomatoes on the cauliflower a bit.
- Season the tomatoes with salt, black pepper, and the remaining thyme.
- During the final 5-8 minutes of cooking, add the balsamic vinegar and honey to a saucepan over medium heat. Stir. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally as it cooks. When the mixture has reduced by almost half and has thickened slightly, remove from the heat. This should take 8-10 minutes.
- Remove the cauliflower and tomatoes from the oven. Drizzle with the balsamic glaze and garnish with the parsley.
- Serve warm.