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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1037 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

08/06/2010
Anonymous

This is delicious! My picky-eater cowboy ate it up!

Comments
07/21/2010
Anonymous

Loved this! The cheese, balsamic vinegar, and cauliflower combo is so tasty! A great dish.

Comments
07/09/2010
Anonymous

In response to the below comment....oregano is the equivalent of marjoram.

Comments
06/30/2010
Anonymous

is there another herb that tastes like marjoram that can be used in this recipie?

Comments
06/28/2010
Anonymous

I have made this cauliflower recipe several times. It is my favorite recipe for that vegetable, making it so tasty. In fact, I have a cauliflower waiting and was just getting ready to look for the recipe. Thanks for making it easy!

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