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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1014 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

12/04/2009
Anonymous

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!

Comments
12/03/2009
Anonymous

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!

Comments
11/22/2009

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.

Comments
11/15/2009
Anonymous

I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it.

Comments
10/24/2009
Anonymous

Expand your tastes, I like to roast red peppers, onions, broccoli, green beans, etc. I cut veggies, put in a quart plastic bag, add olive oil and balsamic, garlic salt and pepper. Mix so everything is coated and bake. MMMMMMMMM No leftovers,Ever!!!

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