Quick and easy
Just ok in taste
Not sure I would make it again
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.
109 Reviews for Balsamic & Parmesan Roasted Cauliflower
Quick and easy
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.
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.
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.
It's good to taste. provide crispy taste of Cauliflower. A different way of consuming it but we can add more taste to it.