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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2008

Gallery

Read the full recipe after the video.

Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

Tips

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 Facts

152 calories; protein 6.8g; carbohydrates 10.2g; dietary fiber 3.2g; sugars 5.1g; fat 10.2g; saturated fat 2.9g; cholesterol 7.2mg; vitamin a iu 99IU; vitamin c 75.2mg; folate 90.1mcg; calcium 163mg; iron 0.9mg; magnesium 29.1mg; potassium 519.2mg; sodium 361.9mg; thiamin 0.1mg.
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Reviews (111)

Read More Reviews
112 Ratings
  • 5 star values: 93
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/31/2011
I've tried this recipe several times and my husband just loves it. The temperature worked fine for me. I'm going to try using some of the spices suggested by the other reviewers when I make it next time. Denise Boise ID Read More
Rating: 5 stars
10/29/2011
Simple yet very tasty Read More
Rating: 5 stars
10/31/2011
Fantastic! I loved it - 450 was fine. I didn't use any marjoram or other spice just olive oil salt/pepper vinegar and parm. You've got to use great balsamic vinegar. I liked the cauliflower so much that I adapted the recipe for brussel sprouts - unbelievably tasty. Even my kids (who hate almost all vegetables) inhaled the brussel sprouts. (Quarter the sprouts and roast.) DR Chicago IL Read More
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Rating: 5 stars
10/31/2011
Could have gone without the balsamic vinegar it was too much. Isabelle Read More
Rating: 5 stars
10/29/2011
Easy & yummy I never would have thought to make this or even guessed it would be a new favorite for my attempts to eat better! So easy to prepare...my switch was oregano and very little vinegar. The salty parmesan cheese was perfect! Read More
Rating: 5 stars
10/30/2011
I made this tonight and it was wonderful. Cauliflower is usually such a boring veggie but this recipe made it very flavorful. I added a little crushed red pepper flakes to give it some heat! Read More
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Rating: 5 stars
10/30/2011
In response to the below comment....oregano is the equivalent of marjoram. Read More
Rating: 5 stars
10/31/2011
Awesome!!! Corinne Denver Awesome!!! Corinne Denver CO Read More
Rating: 5 stars
10/30/2011
I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it. Read More
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