Shallots, like onions and garlic, turn sweetly creamy once roasted. Be sure to cut the cauliflower florets into medium to large sized pieces- if they are too small they will wilt and taste soggy.
- 12 cups cauliflower florets (about 1-1/2 large heads cauliflower) - (you can use frozen Cauliflower florets instead)
- 8 shallots, peeled and quartered -
- 3 tbsp olive oil -
- 2 tbsp Balsamic vinegar -
- 3/4 tsp each salt and pepper -
Preheat oven to 375F.
In large bowl, toss together cauliflower florets, shallots quarters, olive oil, Balsamic vinegar and salt and pepper. Arrange in single layer on large aluminum foil lined baking sheet.
Bake in centre of preheated oven, stirring once or twice, for 40 to 45 minutes or until very tender and soft.