Balsamic Cauliflower Recipe

Cauliflower recipes are tricky – some can add unwanted saturated fat, cholesterol, calories or gluten (ahhh!). Here is a recipe that’s 100% gluten free, adds extra calories only from healthy olive oil AND will get even the pickiest eaters to love cauliflower.

Balsamic Cauliflower


Balsamic Vinaigrette



Make or purchase your balsamic vinaigrette. Cut the cauliflower up into small pieces (see picture). Soak to remove pesticides (even organics should be soaked!). Rinse and place in a large container that has a close-able lid. Drizzle the balsamic on top of the cauliflower.

Balsamic Cauliflower Preparation

Shake vigorously!

Shake cauliflower

Spread out evenly on to the parchment paper and place in a pre-heated oven – 250 farenheit or 120 celcius.


Bake until browned. If they are browning too quickly, turn the heat down:) The cook time depends on your own taste. You can have them barely cooked and crunchy or mushy and browned – your choice. It’s usually about 10 minutes to brown and cook each side well.

Browned Baked Cauliflower

Cauliflower Mash

Cauliflower recipes rock!  Creamy cauliflower mash is a great lower GI food than starchy potatoes.  You can use it in place of mashed potatoes and also make it with vegan creams or milks in place of regular cream.


I’m such a fan of cauliflower and since it can be so bland without a nice strong recipe, I just love a good cauliflower recipe:)  This one is one of my favorites.

Creamy Cauliflower Mash


Butter (or olive oil)

Fresh variety of mushrooms

1 Medium onion

1 – 2 lbs of cauliflower

Herbs (I used thyme, tarragon also works well)


Before you cook: Steam 1 head of cauliflower or unfreeze 1 lb of cauliflower.  Drain.

1. Heat your oil in a deep frying pan or pot.  Dice your onion and add it to the oil.  Stir and reduce heat.  Chop mushrooms and add them to the pan.  Stir fry until the onions begin to brown and then stir them until they caramelize.  Reduce the heat or turn it off and add your cream or milk to taste.  In a large blender or preferably food processor, blend the mixture and slowly add liquid (cream, milk, rice starch & water – your choice).  When the mixture is the consistency in the picture, add the fresh herbs for one last blend and you’re finished!

Mashed cauliflower TIP: Unlike potatoes that are starchy, cauliflower does not get gummy when you blend it.  You can do an uber simplified version of this recipe by just steaming and then blending cauliflower with some salt & pepper.

Freezer TIP: This dish freezes great!  Just take a small 1 cup container, fill it and freeze it.  It’s nearly as delicious as fresh.

Baked Cauliflower with Lemon & Thyme

Healthy cauliflower recipe here we come! If there’s one thing I’m good at, it’s short cuts. This quicker than you can blink recipe is a wonderful way to enjoy cauliflower without any messy or time consuming prep. It’s so simple!

Baked Lemon & Thyme Cauliflower


1 Fresh Lemon

1 Bunch Fresh Thyme (Organic Preferred)

1 Giant Cauliflower

Olive Oil


Put the head of cauliflower on a large aluminum foil and douse it generously with olive oil. Slice a lemon thin and cover 2/3 of the cauliflower that is exposed. Toss in thyme here and there, sticking it to areas that are not covered by the cauliflower. Wrap up and seal completely, the bake in the oven at 360 F (180 C).  Bake until it feels soft to the touch, this can vary from 20 minutes to 45 minutes depending on the size of the cauliflower. The good news is that even if you overcook it, you can turn it into mash and it will be delicious! Because of the foil, oil & lemons, it’s very hard to burn this one.

Least attractive baking item ever!  But it’s soooo tasty:)