Advertisement

Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1025 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

09/21/2009
Anonymous

I loved this, even though I needed to reduce the oven temp or shorten the cooking time a bit. Some of the buds were a bit crunchy, but that just increased my enjoyment!

Joanie, San Antonio, TX

Comments
09/21/2009
Anonymous

Made this the other night, and was really surprised at how good it was. EatingWell rarely has poor recipes, but I admit I was skeptical since I'm not a big cauliflower fan. Was really tasty and will definitely be making it again!

Kim, Austin, TX

Comments
09/21/2009
Anonymous

450 degrees? Last time I used that temp, the outside was burnt and the inside was raw. Did you adjust the temp at all?

D Capistran, Chicago, IL

Comments
09/21/2009
Anonymous

Could have gone without the balsamic vinegar, it was too much.

Isabelle

Comments
09/21/2009
Anonymous

Loved it! Very flavorful!

Cynthia, Little Rock, AR

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner