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#EatWellLiveWell: Balsamic Cauliflower

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Balsamic Cauliflower Recipe from UnityPoint Clinic

Is ranch the only dressing you use on your salads? If so, you may be missing out on one of the healthiest alternatives available. Balsamic vinegar has been used for years as a lighter calorie option, but it also has an abundance of health benefits. Check out these five reasons why you should make the switch:

  1. Amazing Antioxidants. Polyphenol and other antioxidants can help your body fight off many forms of aging as well as potentially protecting against cancers and heart disease.
  2. Boosts Digestive Health. Natural pepsin enzymes help break down amino acids to help repair and maintain the cells in your body. 
  3. Promotes Weight Loss. Balsamic has been known to keep you fuller, longer helping you eat less while still feeling satisfied. 
  4. Encourages Bone Health. Pepsin and Acetin, which occur naturally in balsamic, promote absorption of calcium and magnesium that are crucial to bone growth and strength.
  5. Kickstarts Metabolism. Balsamic has many additional enzymes that help your body naturally breakdown and process certain foods faster, resulting is a boosted metabolism.

Balsamic isn’t the alternative anymore! Check out your new favorite dressing with our Balsamic Cauliflower recipe below!

Recipe: Balsamic Cauliflower

Servings: 4


  • 2 teaspoons olive oil
  • 1/4 pound bacon, diced
  • 1 head cauliflower, cut into florets
  • 5 plum tomatoes, seeded and cut into eighths
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1/3 cup balsamic vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon anchovy paste
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir bacon until softened, but not browned and crisp. Add cauliflower and cook until cauliflower is lightly browned, stirring occasionally.
  2. Stir the tomatoes and the garlic into the cauliflower and bacon mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix thoroughly.
  3. Let the mixture simmer while covered until the cauliflower is tender, about 5 minutes more. Remove the lid and increase heat to medium-high. Cook the mixture until all liquid is reduced. Season with salt and pepper.
  4. Sprinkle with parsley to serve.

Nutrition Information:

146 calories, 6.7 g total fat, 11 mg cholesterol, 437 g sodium, 15.9 g total carbs, 4.6 g dietary fiber, 7.8 g protein

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