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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1028 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

09/29/2012
Anonymous
wow, never would of thought of baking cauliflower

i accidently put balsamic vinager in with original mix instead of waiting. as far as im concerned i will do it that way every time and there will be a next time. what a great way to make eating something so good for you so tasty.

no reason not to eat healthily when there are simple tasty recipees like this one
Comments
07/24/2012
Anonymous
Tasty! But lower the temperature!

Very good flavours, but using the minimum times listed on both steps, it ended up a little burned. It was still edible though. I would make sure that all the cauliflower is coated in the dressing, add some extra oil if it doesn't, to prevent charring. I will try it next time 50-75 degrees lower, and just look for the visual signals for when its ready.

Great taste, easy
Comments
07/11/2012
Anonymous
Goos to eat

It's good to taste. provide crispy taste of Cauliflower. A different way of consuming it but we can add more taste to it.

Healthy and crispy
Comments
05/13/2012
Anonymous
Got my husband to eat cauliflower

We love this dish, it makes for a great healthy side to any meal.

Quick even if you only have frozen available
Comments
03/01/2012
I can eat this by the bowlful!

I love this recipe. Even my vegetable averse teenager declared it "really good!" The only change I made was to use fresh marjoram and half the recommended balsamic.

Delicous!
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