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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (996 votes)

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.



READER'S COMMENT:
"Simple yet very tasty "

107 Reviews for Balsamic & Parmesan Roasted Cauliflower

04/12/2013
Anonymous
YUM!

I just made this today after finding this recipe on Pinterest, and I loved it. I usually buy a big head of cauliflower every couple weeks, but most of the time it goes bad by the time I remember that it's in our fridge! With this recipe, I won't have a problem using a whole head of cauliflower every week!

Instead of putting parmesan on all of it, I did half with nutritional yeast seasoning because there are two vegans in my family, but I really think I liked it better with the nutritional yeast myself! Very cheesy flavored and delicious.

Delicious. Great way to eat cauliflower if you don't like it raw.
Comments
03/25/2013

Delicious, easy to fix and gets lots of compliments. I have fixed this recipe twice and love the results. The second time it was for a party and I fixed a double recipe...it disappeared even though many other dishes were left half eaten. I do add a little more olive oil...maybe an extra Tablespoon.

Comments
03/12/2013
Good for a side dish

I would add the balsamic to the mixture next time. It is good but for more of a side dish and not as a dinner meal.

Healthy
Comments
02/09/2013
Anonymous

Quick and easy
Just ok in taste
Not sure I would make it again

Comments
01/16/2013
Anonymous

My husband doesn't like califlower. This recipe came up under the best healthy califlower recipe. It truly was. To my surprise my husband said he really enjoyed it. So I am saving this to relish again.

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