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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1028 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

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.

Comments
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!!!

Comments
05/25/2010
Anonymous

This is a quick and tasty recipe!

Comments
05/19/2010
Anonymous

This is like cauliflower candy - it is that good!

Comments
05/02/2010
Anonymous

Very good! Roasted at a lower temp due to meat in the oven...and it was still delicious!

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