This roasted cauliflower recipe is incredibly easy and delivers a healthy side dish that’s impressive enough for entertaining.  A mixture of Parmesan cheese and balsamic cream results in a sweet, nutty flavor. Serve with roast chicken, turkey, pork or as part of a vegetarian meal.

Tip: Balsamic Cream (glaze) is balsamic vinegar that’s cooked until it’s very thick. 


  • 1 medium head cauliflower (about 2 pounds)
  • 2 tablespoons Ariston Tuscan Herb Infused Extra Virgin Olive Oil (evoo), divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon Messino Honey Balsamic Cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme


Step 1:  Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

Step 2:  To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem.  With the head upside down, slice into the smaller stems and cut florets into desired size. 

Step 3:  Toss cauliflower, 1 tablespoon of oil, salt and pepper in a large bowl.  Spread on a large rimmed baking sheet. Roast until starting to soften and brown on the bottom, 15 to 20 minutes. 

Step 4:  Stir the remaining 1 tablespoon of the oil, balsamic cream, parmesan, and thyme together in a small bowl. Remove the cauliflower from the oven.  Drizzle the oil-and-balsamic vinegar mixture over the surface and into the crevices of the cauliflower.  Return to the oven and roast until the cheese is melted and tender and browned, 5 to 10 minutes more.

Add to cart: Tuscan Herb Extra Virgin Olive Oil
Add to cart: Honey Balsamic Cream