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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (996 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

My family loved this as a side dish. I would consider eating it alone it was so good. Would like to try it without the balsamic vinegar.

Jeannine, Lakewood, CO

Comments
09/21/2009
Anonymous

This is very good. I could make it my whole dinner... with a salad. Thanks

Mary, Camden, ME

Comments
09/21/2009
Anonymous

This is just yummy! To make it even more low fat I used cooking spray instead of oil, and I also substituted soy cheese instead of parmesan... I'm sure the parmesan makes it amazing when its nutty flavor is combined with the sweet balsamic vinegar... I'll try it that way sometime. I just try to avoid all dairy for the most part. Despite what the nutritionists say... dairy isn't good for you at all! Anyway, this recipe is a definite keeper!

Amanda, Goodlettsville, TN

Comments
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

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