the flavor of the Parmesan was a delightful surprise. the vinegar did not enhance the dish for me. rather it made it too tart.
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
amazing!! I don't like cauliflower inless it's raw with a dip. I tried this and it's wonderful.
This dish was amazing! I'm not usually a cauliflower fan, but I loved this! I used dried oregano instead of fresh marjoram.
Less balsamic, a little more cheese and it was delicious.
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.