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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 3.9 (1207 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.



READER'S COMMENT:
"Simple yet very tasty "

109 Reviews for Balsamic & Parmesan Roasted Cauliflower

08/16/2015
Anonymous
Easy and delicious

Made this last night and my girlfriend and I both loved it. I used fresh marjoram from our garden and a little less parm cheese than what is called for. Had a delicious and subtle flavor that let he cauliflower shine through. Will be making this again.

Easy, simple ingredients, healthy
Comments
01/27/2015
Anonymous
Very little preparation, but can be much better with a little creativity.

I really appreciated the time element of preparing this but I would definitely add different spices and maybe garlic. Too much balsamic and I love balsamic...but overwhelms the flavor of the I cauliflower. I will make this again with some of my own additions. also use smaller pieces, they cook better and hold more of the flavors and cheese.

a great basis for creating your own version
Comments
01/15/2014
Anonymous

I have made this several times & everyone has absolutely loved it! I also have added broccoli to it as well.

Comments
01/15/2014
Anonymous

I have made this several times & everyone has absolutely loved it! I also have added broccoli to it as well.

Comments
01/15/2014
Anonymous

I have made this several times & everyone has absolutely loved it! I also have added broccoli to it as well.

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