Balsamic & Parmesan Roasted Cauliflower

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.

READER'S COMMENT:

"Simple yet very tasty "

Balsamic & Parmesan Roasted Cauliflower Recipe

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100 Reviews for Balsamic & Parmesan Roasted Cauliflower

11/22/2009

kelly.stclair

I thought this was good but not fantastic. It didn't need the balsamic but depending on what you're in the mood for it may be a nice. For the size of my cauliflower head I think I added too much marjoram and the cauliflower browned much more than in the photo that accompanies the recipes.

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11/15/2009

Anonymous

I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it.

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10/24/2009

Anonymous

Expand your tastes, I like to roast red peppers, onions, broccoli, green beans, etc. I cut veggies, put in a quart plastic bag, add olive oil and balsamic, garlic salt and pepper. Mix so everything is coated and bake. MMMMMMMMM No leftovers,Ever!!!

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10/12/2009

Anonymous

I'm trying this receipe tonight but not sure where i would find the marjoram can any one tell me..I cant wait this sounds so delicious. I live in los angeles california.

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09/21/2009

Anonymous

Fantastic! I loved it - 450 was fine. I didn't use any marjoram or other spice, just olive oil, salt/pepper, vinegar and parm. You've got to use great balsamic vinegar. I liked the cauliflower so much that I adapted the recipe for brussel sprouts - unbelievably tasty. Even my kids (who hate almost all vegetables) inhaled the brussel sprouts. (Quarter the sprouts and roast.)

DR, Chicago, IL

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