Blackened Balsamic Cauliflower is an easy and delicious recipe from The Plantpower Way: Italia by Julie Piatt and Rich Roll. It’s naturally vegan, gluten-free and healthy. And you only need a handful of ingredients to make it.
I never thought much about how I prepare cauliflower.
Other than eating it raw dipped in hummus or on a salad, I usually reach for these go-to recipes to prepare it:
But now I have a new favorite!
And it’s just one of many recipes to try from The Plantpower Way: Italia: Delicious Vegan Recipes from the Italian Countryside by Julie Piatt and Rich Roll.
(And you can win your own copy of the book at the end of this post!)
When I think of Italian cuisine, probably the first things that come to mind are pasta and cheese.
And while this book does showcase those classics, they are all plant-based, including the cheese.
In fact, Julie Piatt is an expert when it comes to making vegan cheeses.
You may have her book This Cheese is Nuts!
I am a huge fan of the Mac and Cheese with Garlic Spinach from it.
This new books includes even more nut cheese recipes including Macadamia Cashew Burrata, Sicilian Orange Cheese, and Cashew Almond Mozzarella.
And just like the original The Plantpower Way: Whole Food Plant-Based Recipes and Guidance for the Whole Family, this new Italian recipe collection has something for everyone.
The chapters are as follows:
Blends and Breakfast
Sauces, Spreads, and Cheeses
Antipasti and Contorni
Pasta and Primo
Salads and Soups
I’m excited to try the Olive and Sun-Dried Tomato Tapenade; Buffalo Cauliflower, Pineapple, and Porcini Bacon Pizza; Roasted Artichokes with Cashew Herb Cream; Cannellini Beans with Swiss Chard in Pistachio Oil; and Creamy Lemon Gelato.
But first I had to try the Blackened Balsamic Cauliflower!
You only need a handful of basic ingredients to make Blackened Balsamic Cauliflower.
Instead of starting with the florets, the cauliflowers are roasted whole under the broiler with some olive oil and salt.
Then the heads are separated into bite-size pieces and arranged on a serving platter.
Balsamic vinegar is added, along with fresh oregano, rosemary, and thyme.
And then it’s time to eat!
Now let’s make Blackened Balsamic Cauliflower!
Blackened Balsamic Cauliflower
Reprinted from The Plantpower Way Italia by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Julie Piatt and Rich Roll
Prepare the oven to broil.
On a baking sheet, place both heads of cauliflower root-side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.
- Broil the heads of cauliflower until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender. Remove the heads of cauliflower from the oven.
On a cutting board, cut off the heads and separate them into bite-size florets.
While they are steaming hot, arrange the florets on a serving plate and pour the vinegar over them. Sprinkle with the remaining salt and the pepper. Finish by sprinkling with fresh herbs.
If you make Blackened Balsamic Cauliflower, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.