Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 3.9 (1219 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.

"Simple yet very tasty "

109 Reviews for Balsamic & Parmesan Roasted Cauliflower


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.


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!


I made this tonight, and it was wonderful. Cauliflower is usually such a boring veggie, but this recipe made it very flavorful. I added a little crushed red pepper flakes to give it some heat!


I made this the other night to go with the EatingWell's Gnocchi with Zuccini Ribbons recipe. My husband was raving about it and he never does that. And he doesn't even usually LIKE cauliflower! I wish I'd made double!


I thought this was good but not fantastic. It didn't need the balsamic but depending on what you're in the mood for it may be a nice. For the size of my cauliflower head I think I added too much marjoram and the cauliflower browned much more than in the photo that accompanies the recipes.


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