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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1016 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

11/07/2010
Anonymous

This dish was amazing! I'm not usually a cauliflower fan, but I loved this! I used dried oregano instead of fresh marjoram.

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11/07/2010
Anonymous

Less balsamic, a little more cheese and it was delicious.

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11/04/2010
Anonymous

Loved it! I used Italian seasoning, which has marjoram, thyme, rosemary, savory, sage, oregano, and basil, didn't have any plain marjoram, added broccoli to it and it made it a bit more colorful. It is definitely a keeper. I agree it's a great way to use the rest of a head of cauliflower or when it is on sale. Easy enough to cut the recipe in half, and it still works out great!!! I have loved every recipe I have tried from here.

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10/27/2010
Anonymous

I made this last night for a quick dinner for myself and it was a meal in itself. I'm ready for more!!

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10/23/2010
Anonymous

I cut the recipe in half and ate the whole portion for dinner. This is fantastic. Glad I didn't make the whole portion because I would have ate it all. This is definitely a keeper!! So easy to make and so delicious and tasty!

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