Balsamic & Parmesan Roasted Cauliflower

From EatingWell: January/February 2008 — Subscribe Now!

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:

"I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it. "

Balsamic & Parmesan Roasted Cauliflower Recipe

Comments

Comment	Posted
I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it.	1 week 3 hours ago
Expand your tastes, I like to roast red peppers, onions, broccoli, green beans, etc. I cut veggies, put in a quart plastic bag, add olive oil and balsamic, garlic salt and pepper. Mix so everything is coated and bake. MMMMMMMMM No leftovers,Ever!!!	4 weeks 1 day ago
I'm trying this receipe tonight but not sure where i would find the marjoram can any one tell me..I cant wait this sounds so delicious. I live in los angeles california.	5 weeks 6 days ago
Fantastic! I loved it - 450 was fine. I didn't use any marjoram or other spice, just olive oil, salt/pepper, vinegar and parm. You've got to use great balsamic vinegar. I liked the cauliflower so much that I adapted the recipe for brussel sprouts - unbelievably tasty. Even my kids (who hate almost all vegetables) inhaled the brussel sprouts. (Quarter the sprouts and roast.) DR, Chicago, IL	8 weeks 6 days ago
Like other reviewers I was never a fan of cauliflower -- until this recipe. I loved it, my kids loved it. And so easy. Leslie	8 weeks 6 days ago
This was fantastic. My husband and I are big fans of oven roasted broccoli so it was a natural to try the cauliflower. I had no problems with the high oven temperature. It carmelized beautifully and we loved the slight tang of the balsamic vinegar along with the nuttiness of the cheese. Sharon, Colorado Springs, CO	8 weeks 6 days ago
I've never been a fan of califlower, but is great. This is a recipe that is easy and tasty. I am passing it on to family and friends!! Verna F., Canton, NC	8 weeks 6 days ago
Have made this several times and have arrived at the conclusion that cutting the cauliflower in small, uniform pieces makes all the difference. It cuts down on cooking time as well as promotes even cooking of the cauliflower. Definitely a yummy side item, we never have left overs. Marie, Long Beach, CA	8 weeks 6 days ago
I've tried this recipe several times and my husband just loves it. The temperature worked fine for me. I'm going to try using some of the spices suggested by the other reviewers when I make it next time. Denise, Boise, ID	8 weeks 6 days ago
Awesome!!! Corinne, Denver, CO	8 weeks 6 days ago