This is addicting!
Balsamic & Parmesan Roasted Cauliflower
From EatingWell: January/February 2008
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.
108 Reviews for Balsamic & Parmesan Roasted Cauliflower
As an intern at a local middle school. I used this recipe with a group of kids and it aired on a local tv show. We had the school children cook healthy recipes and help be a part of the process of choosing new healthy menu items to replace some unhealthy ones. IT was easy to cook and the kids enjoyed it. They loved it so much that we added it to the new school lunch menu as a permanent item.
It's tangy. Easy. And canola oil tastes just as good as olive and cheaper for school lunch budget. Also the marjoram adds a nice simple cool flavor that balances out all of the acid from the balsamic. Its just great! I ve made it several times and people who dont normally like cauliflower, love it! TIP: Add a little more olive oil and balsamic or even some water. Otherwise it can be a bit too dry. I add 1/8 cup water and 1/4 cup more balsamic and 1/8 cup more oil to juice it up.
I made this the other night and loved it! I am a huge fan of balsamic so this really did it for me. I blanched the cauliflower before baking which reduced the cooking time as I didnt have enough time to let it roast for 30min. Hubby also loved it! I find it hard to do something different with vegetables that isnt bad for you! This is one of the good ones!
Love this recipe! Followed the directions exactly and it was a hit. May be the best cauliflower recipe I've ever made. Not that it needs anything else (it doesn't!) but we love garlic and next time may toss in some garlic cloves, too!