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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (996 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 "

107 Reviews for Balsamic & Parmesan Roasted Cauliflower

02/04/2010

My family called this 'califlower candy,' and it was gone before I was ready! Yum!

Comments
01/24/2010

Mediocre

Comments
01/20/2010
Anonymous

I don't think I'll ever make cauliflower any other way! It was soooo good and I hate veggies!

Comments
01/16/2010
Anonymous

Be advised: the cheese will make it stick! glad I used aluminum foil, I ended up having to SCRAPE a good half of it off.

That said, it is pretty good! nice combination--the parmesan and the balsamic.

Comments
12/04/2009
Anonymous

I made this tonight and paired it with grilled sirloin and a salad. Fantastic! I used thyme only because that is what I had! My husband loved it and I will be making it again very soon! Also my sister made this recipe for Thanksgiving using brussel sprouts instead and it was just as yummy!

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