Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 3.9 (1197 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.

"Simple yet very tasty "

108 Reviews for Balsamic & Parmesan Roasted Cauliflower


Loved it! Very flavorful!

Cynthia, Little Rock, AR


I was never terribly fond of cauliflower. I ate it but always with an inward sigh... it's good for me. The right recipe makes all the difference. Now I love it! I followed the directions exactly and it's a new family favorite. My sister-in-law printed the recipe so she could make it for friends New Years Eve.

Cyndi J, WI


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