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.
This was so simple, and very tasty! My husband, who is not usually crazy about cauliflower, loved this!
I made this last night and it was delicious! My husband is not a big balsamic fan either, but he went back for seconds.
My husband HATES cauliflower!! And now I have found this PERFECT recipe to incorporate this nutritious veggie into his diet! I am so happy, as I am trying very hard to introduce more healthy items into my families' diet. Actually, this recipe the entire family enjoyed, my son asked for seconds, though sadly we only had enough for 4. Not only was this my first balsamic vinegar recipe, but it was such an EASY side dish to make. I can easily see what used to be bland cauliflower find its way into our diet once a week now. I am sure to try the other cauliflower recipes mentioned alongside this one in the EatingWell February 2008 issue. I am so glad I found this magazine and website! I encourage even the pickiest eater to try this recipe out.