Balsamic & Parmesan Roasted Cauliflower

From EatingWell: January/February 2008

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

09/21/2009

Anonymous

Mine did not turn out as pretty as the picture did, but, it was considerably tasty.

kkp, Odessa, DE

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09/21/2009

Anonymous

Loved this recipe. Cooked cauliflower was never a favorite until now. I used basil instead of marjoram and didn't use the parmesan because of dairy protien allergy (bah!). Oven temperature was fine.

Kristine, Honolulu, HI

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09/21/2009

Anonymous

I loved this recipe. The 450 degrees worked well for me but I do like my roasted veggies well caramelized. I would like to try it without the balsamic vinegar as well.

Karen

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09/21/2009

Anonymous

I used rosemary instead of marjoram but this turned out delicious. 450 worked fine for me though I did cook for a while longer than suggested, maybe cut your pieces a bit smaller? I ate the whole head myself.

Flood, Brooklyn, NY

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09/21/2009

Anonymous

I loved this, even though I needed to reduce the oven temp or shorten the cooking time a bit. Some of the buds were a bit crunchy, but that just increased my enjoyment!

Joanie, San Antonio, TX

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