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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1001 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'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

Comments
09/21/2009
Anonymous

I loved this recipe. The 450 degrees worked well for me but I do like my roasted veggies well caramelized. I would like to try it without the balsamic vinegar as well.

Karen

Comments
09/21/2009
Anonymous

I used rosemary instead of marjoram but this turned out delicious. 450 worked fine for me though I did cook for a while longer than suggested, maybe cut your pieces a bit smaller? I ate the whole head myself.

Flood, Brooklyn, NY

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