Balsamic & Parmesan Roasted Cauliflower

Balsamic & Parmesan Roasted Cauliflower

111 Reviews
From: EatingWell Magazine, January/February 2008

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup finely shredded Parmesan cheese


  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
  • Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 152 calories; 10 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 7 g protein; 90 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 99 IU vitamin A; 75 mg vitamin C; 163 mg calcium; 1 mg iron; 362 mg sodium; 519 mg potassium
  • Nutrition Bonus: Vitamin C (125% daily value), Folate (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ lean meat, 1½ fat

Reviews 111

February 23, 2018
profile image
By: Lisa Vohoska
I am not a big fan of cauliflower, and found this to be very good. As I was making it, I realized I did not have balsamic vinegar in the house, so use red wine vinegar instead.
November 30, 2017
profile image
By: Alessandra
I loved this simple yet delicious recipe. The vinegar and the Parmesan nicely complement the taste of the roasted cauliflower. Will make them again surely.
July 28, 2017
profile image
By: I love Lemons
Great recipe. This makes a great snack or side.
July 19, 2017
profile image
By: lacey
Delisious and super easy to make. Followed recipe exactly. Will be making this again for the family.
March 14, 2017
profile image
By: mlbosch75
I really did not like this. I made it exactly as stated and I even cut back some of the balsamic vinegar. It was just too overpowered by the vinegar. I may use this as a base recipe and use garlic and parmesan cheese instead or something like that.
October 18, 2016
profile image
By: droughn04
DELICIOUS!!! My whole family scarfed this down quick. I Always use ingredients in recipes but never measure I just always eye ball it with what i think seems like a good amount. I only made one change b/c we did not have shredded parmesan cheese. So I used grated Parmesan instead.
August 16, 2015
profile image
By: EatingWell User
Easy and delicious Made this last night and my girlfriend and I both loved it. I used fresh marjoram from our garden and a little less parm cheese than what is called for. Had a delicious and subtle flavor that let he cauliflower shine through. Will be making this again. Pros: Easy, simple ingredients, healthy
January 27, 2015
profile image
By: EatingWell User
Very little preparation, but can be much better with a little creativity. I really appreciated the time element of preparing this but I would definitely add different spices and maybe garlic. Too much balsamic and I love balsamic...but overwhelms the flavor of the I cauliflower. I will make this again with some of my own additions. also use smaller pieces, they cook better and hold more of the flavors and cheese. Pros: a great basis for creating your own version Cons: too much balsamic vinegar
January 15, 2014
profile image
By: EatingWell User
I have made this several times & everyone has absolutely loved it! I also have added broccoli to it as well.
More Reviews