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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1057 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

02/14/2011
Didn't care for this....

This recipe was very easy and definitely a unique concept, but the taste was poor. The vinegar overwhelms the flavor of the rest of the ingredients, and I feel that the oven tempature needs to be adjusted -- 450 was too high and burned the some of the tips of the cauliflower. If I made this again I would omit the vinegar or use a tablespoon of sherry instead, lower the oven temp and use a little less marjoram or substitute some of the majoram for paprika or perhaps thyme.

Easy
Comments
12/30/2010
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!

Comments
12/06/2010
Anonymous

Simple yet very tasty

Comments
11/28/2010

the flavor of the Parmesan was a delightful surprise. the vinegar did not enhance the dish for me. rather it made it too tart.

Comments
11/21/2010
Anonymous

amazing!! I don't like cauliflower inless it's raw with a dip. I tried this and it's wonderful.

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