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Balsamic & Parmesan Roasted Cauliflower

:  January/February 2008

Your rating: None Average: 4 (822 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 "
Balsamic & Parmesan Roasted Cauliflower Recipe
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100 Reviews for Balsamic & Parmesan Roasted Cauliflower

12/06/2010
Anonymous

Simple yet very tasty

Comments
11/29/2010
vjoysmith

the flavor of the Parmesan was a delightful surprise. the vinegar did not enhance the dish for me. rather it made it too tart.

Comments
11/21/2010
Anonymous

amazing!! I don't like cauliflower inless it's raw with a dip. I tried this and it's wonderful.

Comments
11/07/2010
Anonymous

This dish was amazing! I'm not usually a cauliflower fan, but I loved this! I used dried oregano instead of fresh marjoram.

Comments
11/07/2010
Anonymous

Less balsamic, a little more cheese and it was delicious.

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