Balsamic & Parmesan Roasted Cauliflower

From EatingWell: January/February 2008

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 "

Balsamic & Parmesan Roasted Cauliflower Recipe

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101 Reviews for Balsamic & Parmesan Roasted Cauliflower

11/07/2010

Anonymous

Less balsamic, a little more cheese and it was delicious.

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11/04/2010

Anonymous

Loved it! I used Italian seasoning, which has marjoram, thyme, rosemary, savory, sage, oregano, and basil, didn't have any plain marjoram, added broccoli to it and it made it a bit more colorful. It is definitely a keeper. I agree it's a great way to use the rest of a head of cauliflower or when it is on sale. Easy enough to cut the recipe in half, and it still works out great!!! I have loved every recipe I have tried from here.

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10/27/2010

Anonymous

I made this last night for a quick dinner for myself and it was a meal in itself. I'm ready for more!!

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10/23/2010

Anonymous

I cut the recipe in half and ate the whole portion for dinner. This is fantastic. Glad I didn't make the whole portion because I would have ate it all. This is definitely a keeper!! So easy to make and so delicious and tasty!

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