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Balsamic & Parmesan Roasted Cauliflower

:  January/February 2008

Your rating: None Average: 4 (834 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 "
Balsamic & Parmesan Roasted Cauliflower Recipe
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101 Reviews for Balsamic & Parmesan Roasted Cauliflower

12/30/2010
Apertzborn
Recommends this recipe
Easy & yummy

I never would have thought to make this or even guessed it would be a new favorite for my attempts to eat better! So easy to prepare...my switch was oregano and very little vinegar. The salty parmesan cheese was perfect!

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12/06/2010
Anonymous

Simple yet very tasty

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11/29/2010
vjoysmith

the flavor of the Parmesan was a delightful surprise. the vinegar did not enhance the dish for me. rather it made it too tart.

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11/21/2010
Anonymous

amazing!! I don't like cauliflower inless it's raw with a dip. I tried this and it's wonderful.

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11/07/2010
Anonymous

This dish was amazing! I'm not usually a cauliflower fan, but I loved this! I used dried oregano instead of fresh marjoram.

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