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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101 Reviews for Balsamic & Parmesan Roasted Cauliflower

11/17/2011

ARUEGG

Recommends this recipe

Delicious & easy

I made this the other night and loved it! I am a huge fan of balsamic so this really did it for me. I blanched the cauliflower before baking which reduced the cooking time as I didnt have enough time to let it roast for 30min. Hubby also loved it! I find it hard to do something different with vegetables that isnt bad for you! This is one of the good ones!

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11/05/2011

Anonymous

Recommends this recipe

Quick, easy, and wonderful flavor

Love this recipe! Followed the directions exactly and it was a hit. May be the best cauliflower recipe I've ever made. Not that it needs anything else (it doesn't!) but we love garlic and next time may toss in some garlic cloves, too!

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10/05/2011

beppie_stark

Recommends this recipe

Delish!

I liked the sweet-tart flavor of the baslamic vinegar on the earthy roasted cauliflower so much I forgot to put on the cheese.

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06/16/2011

harrietwise

Recommends this recipe

Loved this recipe.

I decided to use the gas grill and the same pan I use for roasting in the oven, a 1 inch sided sheet pan. The temp was around 350, the timing fine. Halfway thru I turned it over and added the Balsamic and parmesan. My husband hates cauliflower..he loved this.

Pros: Great taste. I made for a potluck of Master Gardeners and it got rave reviews.

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02/14/2011

epdmd86

Didn't care for this....

This recipe was very easy and definitely a unique concept, but the taste was poor. The vinegar overwhelms the flavor of the rest of the ingredients, and I feel that the oven tempature needs to be adjusted -- 450 was too high and burned the some of the tips of the cauliflower. If I made this again I would omit the vinegar or use a tablespoon of sherry instead, lower the oven temp and use a little less marjoram or substitute some of the majoram for paprika or perhaps thyme.

Pros: Easy

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