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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 3.9 (1208 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 "

109 Reviews for Balsamic & Parmesan Roasted Cauliflower

09/21/2009
Anonymous

This was fantastic. My husband and I are big fans of oven roasted broccoli so it was a natural to try the cauliflower. I had no problems with the high oven temperature. It carmelized beautifully and we loved the slight tang of the balsamic vinegar along with the nuttiness of the cheese.

Sharon, Colorado Springs, CO

Comments
09/21/2009
Anonymous

I've never been a fan of califlower, but is great. This is a recipe that is easy and tasty. I am passing it on to family and friends!!

Verna F., Canton, NC

Comments
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

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