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

03/12/2013

Marissa_83

Good for a side dish

I would add the balsamic to the mixture next time. It is good but for more of a side dish and not as a dinner meal.

Pros: Healthy

Comments

02/09/2013

Anonymous

Quick and easy
Just ok in taste
Not sure I would make it again

Comments

01/16/2013

Anonymous

Recommends this recipe

My husband doesn't like califlower. This recipe came up under the best healthy califlower recipe. It truly was. To my surprise my husband said he really enjoyed it. So I am saving this to relish again.

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09/29/2012

Anonymous

Recommends this recipe

wow, never would of thought of baking cauliflower

i accidently put balsamic vinager in with original mix instead of waiting. as far as im concerned i will do it that way every time and there will be a next time. what a great way to make eating something so good for you so tasty.

Pros: no reason not to eat healthily when there are simple tasty recipees like this one

Comments

07/24/2012

Anonymous

Recommends this recipe

Tasty! But lower the temperature!

Very good flavours, but using the minimum times listed on both steps, it ended up a little burned. It was still edible though. I would make sure that all the cauliflower is coated in the dressing, add some extra oil if it doesn't, to prevent charring. I will try it next time 50-75 degrees lower, and just look for the visual signals for when its ready.

Pros: Great taste, easy

Comments