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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 3.9 (1206 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

09/21/2009
Anonymous

Fresh pepper, marjoram, caramelized juices from roasting, and the tang of reduced balsamic vinegar are all this dish needs for heady flavor. Fresh Parmesan is delicious, but it dulls the impact of the other flavors. With cheese: *** Without cheese: ****

Taokeema, Redwood City, CA

Comments
09/21/2009
Anonymous

I absolutely loved this. I added my own little flair to it by bringing the temp down too 350 and adding in some garlic salt with a touch of dried oregano leaves. The lower temp made it so that they were still nice and crunchy, but warm and delicious :) Even as a teenager I highly enjoyed this!

Lauren, Ledyard, CT

Comments
09/21/2009
Anonymous

I've tried this with and without the balsamic vinegar and it is very good both ways, depending on what you're in the mood for. I will never cook cauliflower any other way! This is delicious!

Brittany, Philadelphia, PA

Comments
09/21/2009
Anonymous

Mine did not turn out as pretty as the picture did, but, it was considerably tasty.

kkp, Odessa, DE

Comments
09/21/2009
Anonymous

Loved this recipe. Cooked cauliflower was never a favorite until now. I used basil instead of marjoram and didn't use the parmesan because of dairy protien allergy (bah!). Oven temperature was fine.

Kristine, Honolulu, HI

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