I liked the sweet-tart flavor of the baslamic vinegar on the earthy roasted cauliflower so much I forgot to put on the cheese.
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
I decided to use the gas grill and the same pan I use for roasting in the oven, a 1 inch sided sheet pan. The temp was around 350, the timing fine. Halfway thru I turned it over and added the Balsamic and parmesan. My husband hates cauliflower..he loved 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.
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!
Simple yet very tasty