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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1009 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

09/21/2009
Anonymous

Have made this several times and have arrived at the conclusion that cutting the cauliflower in small, uniform pieces makes all the difference. It cuts down on cooking time as well as promotes even cooking of the cauliflower. Definitely a yummy side item, we never have left overs.

Marie, Long Beach, CA

Comments
09/21/2009
Anonymous

I've tried this recipe several times and my husband just loves it. The temperature worked fine for me. I'm going to try using some of the spices suggested by the other reviewers when I make it next time.

Denise, Boise, ID

Comments
09/21/2009
Anonymous
Awesome!!! Corinne, Denver,

Awesome!!!

Corinne, Denver, CO

Comments
09/21/2009
Anonymous

I really enjoyed this dish. I tossed everything right on the baking sheet. I cooked it at 425 instead of 450 and just added 5 minutes to the initial bake time. My husband did not like the vinegar taste; so next time I will set some aside for him with just the seasonings and cheese.

Amanda_pa, PA

Comments
09/21/2009
Anonymous

For a twist, roast the cauliflower and when it comes out, toss it with olive oil, balsamic vinegar, red onion and some Kalamata olives. Serve over mesclun greens. YUM!

Christina, Asbury, NJ

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