Balsamic Glazed Roasted Cauliflower


  • 1 large head cauliflower
  • 2 c. 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


  1. Preheat oven to 400°.
  2. 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 olive oil.
  3. Meanwhile, in 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.
  4. Roast until golden and tender, 1 hour, periodically basting with glaze. Garnish with parsley and serve.