Delicious and easy!
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.
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.
I tried roasting the cauliflower a few weeks ago. I just used the olive oil, Kosher salt, pepper, and crushed garlic. My husband and son wanted grated jack/cheddar on their servings. It was ALL delicious and it was gone so fast. None of us were cauliflower fans. In fact, I verged on the border of hating cauliflower. Now, I am buying it at least once a week. I have been raving about it to all of my family and friends. Many have said they don't like cauliflower either. I know there will be many more converts out there!
I'm looking forward to trying the balsamic/parmesan and many other combinations.
This recipe was very easy to make and was absolutely delicious! I didn't have any marjoram so I substiuted oregano which worked very well.