YUM! Do I really need to say more?
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.
107 Reviews for Balsamic & Parmesan Roasted Cauliflower
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.
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.
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