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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100 Reviews for Balsamic & Parmesan Roasted Cauliflower

07/09/2010

Anonymous

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

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06/30/2010

Anonymous

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

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06/29/2010

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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06/23/2010

Anonymous

made this a couple times now, a very tasty way to eat this veg without adding the typical cheese sauce! For anyone that doesn't like the "mushy cauliflower" this preparation keeps the veg tender crisp. I also do a similar oven roasting of a veg medley including cauliflower, broccoli, eggplant, asparagus, etc.

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06/06/2010

Anonymous

Really easy side dish. Very tasty interesting flavors. I did make a couple of changes though...I added a little curry powder and a few caraway seeds to the oil, salt and pepper. I didn't alter anything else and I must say I think it enhanced the flavor! My husband liked it so much he requested it two nights in a row!!!

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