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.
This is just yummy! To make it even more low fat I used cooking spray instead of oil, and I also substituted soy cheese instead of parmesan... I'm sure the parmesan makes it amazing when its nutty flavor is combined with the sweet balsamic vinegar... I'll try it that way sometime. I just try to avoid all dairy for the most part. Despite what the nutritionists say... dairy isn't good for you at all! Anyway, this recipe is a definite keeper!
Amanda, Goodlettsville, TN
Fresh pepper, marjoram, caramelized juices from roasting, and the tang of reduced balsamic vinegar are all this dish needs for heady flavor. Fresh Parmesan is delicious, but it dulls the impact of the other flavors. With cheese: *** Without cheese: ****
Taokeema, Redwood City, CA
I absolutely loved this. I added my own little flair to it by bringing the temp down too 350 and adding in some garlic salt with a touch of dried oregano leaves. The lower temp made it so that they were still nice and crunchy, but warm and delicious :) Even as a teenager I highly enjoyed this!
Lauren, Ledyard, CT
I've tried this with and without the balsamic vinegar and it is very good both ways, depending on what you're in the mood for. I will never cook cauliflower any other way! This is delicious!
Brittany, Philadelphia, PA
Mine did not turn out as pretty as the picture did, but, it was considerably tasty.
kkp, Odessa, DE
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