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

01/20/2010

Anonymous

I don't think I'll ever make cauliflower any other way! It was soooo good and I hate veggies!

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01/16/2010

Anonymous

Be advised: the cheese will make it stick! glad I used aluminum foil, I ended up having to SCRAPE a good half of it off.

That said, it is pretty good! nice combination--the parmesan and the balsamic.

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12/04/2009

Anonymous

I made this tonight and paired it with grilled sirloin and a salad. Fantastic! I used thyme only because that is what I had! My husband loved it and I will be making it again very soon! Also my sister made this recipe for Thanksgiving using brussel sprouts instead and it was just as yummy!

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12/04/2009

Anonymous

I made this tonight, and it was wonderful. Cauliflower is usually such a boring veggie, but this recipe made it very flavorful. I added a little crushed red pepper flakes to give it some heat!

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12/03/2009

Anonymous

I made this the other night to go with the EatingWell's Gnocchi with Zuccini Ribbons recipe. My husband was raving about it and he never does that. And he doesn't even usually LIKE cauliflower! I wish I'd made double!

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