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Balsamic & Parmesan Roasted Cauliflower

January/February 2008

Your rating: None Average: 4 (1057 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

04/18/2010
Anonymous

YUM! Do I really need to say more?

Comments
04/17/2010
Anonymous

It wasn't a very big hit with my family. I think I'll stick with roasting cauliflower and leave out balsamic vinegar/parm step.

Comments
04/04/2010
Anonymous

I have made this twice, my family loves it! I didn't have marjoram, and just omitted it completely, no substitutes, and it was fine. Although in the future I might experiment or get the marjoram. Just trying to get more good veggies into our dining, now that it is springtime.

Comments
03/31/2010
Anonymous

sounds great

Comments
03/29/2010

This was so simple, and very tasty! My husband, who is not usually crazy about cauliflower, loved this!

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