Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower
  • 3 tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • salt and pepper, to taste
  • juice of 1 large orange
  • 1/2-1 teaspoon orange zest
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon salt

Instruction

  • Preheat oven to 500F
  • PREPARE CAULIFLOWER: Cut cauliflower in half. Rinse well and pat dry with paper towels. Remove green leaves and the bottom part of the core/stem. Cutting from the core side, cut each half into 4 wedges. Lay wedges on a pan lined with foil and sprayed with oil. Mix olive and sesame in a small cup and brush wedges on all sides. Sprinkle with salt and pepper.
  • ROAST: Roast cauliflower for 10 minutes on one one side, gently flip over with tongs or spatula, then roast for another 10 minutes on other side.
  • MAKE DRIZZLE: While cauliflower is roasting, add all orange-balsamic drizzle ingredients to a small saucepan. Heat to medium high and cook for about 3 minutes or until reduced and slightly thickened (enough to coat back of a spoon).
  • FINISH AND SERVE: Transfer cauliflower to a plate, drizzle with balsamic-orange reduction and serve.