I always struggle to figure out what to do with cauliflower. I buy it all the time and I usually end up making it into a mash of some kind and turning it into a pizza crust or something. Not today! I bought purple cauliflower so I wouldn't be tempted to do that again. No one wants purple mash. So here we go with an italian-style roasted cauliflower that is as beautiful as it is tasty. And it is an easy one! I served it with a simple salad and grilled flank steak from Broadview Ranch. And more pesto! I could not believe how tender and flavorful the flank steak was. I am hooked on grass-fed beef. 
Balsamic Italian Roasted Cauliflower
1 head of cauliflower, chopped
1/2 onion, chopped
3 cloves garlic, minced
2 Tbsp Olive oil
1 tsp salt
1 tsp crushed red pepper
1 c. cherry tomatoes
2 Tbsp Aged Balsamic Vinegar
Parsley, for garnish
Preheat oven to 350º. In a large bowl, combine cauliflower, onions, garlic, olive oil, salt and crushed red pepper. Spread on a sheet tray and bake for 20 minutes. Remove from the oven, add tomatoes and vinegar and mix well. Put back into the oven for another 20 minutes, until the tomatoes shrivel up. Garnish with parsley.
Three Diets, One Dinner
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