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.

Balsamic & Parmesan Roasted Cauliflower

cauliflower florets, (about 1 large head; see Tip)

olive oil

marjoram

salt

pepper

balsamic vinegar

Parmesan cheese

Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.


This is absolutely scrumptious and has become a staple side for us. Two things:

1. Tossing the cauliflower with the balsamic in a bowl didn't work well -- the softened half-done slices would break up. What I found better is to flip them over and then use a basting brush to coat them with the vinegar. Sprinkling works too but is messier. 

2. Using Parmesan from a shaker is much easier and tastes fine. If it ruined them in some way, we can't taste it.

I am not a big fan of cauliflower, and found this to be very good.  As I was making it, I realized I did not have balsamic vinegar in the house, so use red wine vinegar instead.

I loved this simple yet delicious recipe. The vinegar and the Parmesan nicely complement the taste of the roasted cauliflower. Will make them again surely.

Great recipe.  This makes  a great snack or side.

Delisious and super easy to make. Followed recipe exactly. Will be making this again for the family.

I really did not like this.  I made it exactly as stated and I even cut back some of the balsamic vinegar.  It was just too overpowered by the vinegar.  I may use this as a base recipe and use garlic and parmesan cheese instead or something like that.

DELICIOUS!!! My whole family scarfed this down quick. I Always use ingredients in recipes but never measure I just always eye ball it with what i think seems like a good amount. I only made one change b/c we did not have shredded parmesan cheese. So I used grated Parmesan instead.

This recipe is great!  I will definitely make again.  I also added brocolli and some red bell pepper.


Delicious, easy to fix and gets lots of compliments.  I have fixed this recipe twice and love the results.  The second time it was for a party and I fixed a double recipe...it disappeared even though many other dishes were left half eaten. I do add a little more olive oil...maybe an extra Tablespoon.



Good for a side dish
I would add the balsamic to the mixture next time. It is good but for more of a side dish and not as a dinner meal. 
Pros: Healthy


Good for a side dishI would add the balsamic to the mixture next time. It is good but for more of a side dish and not as a dinner meal. Pros: Healthy

I can eat this by the bowlful!
I love this recipe. Even my vegetable averse teenager declared it really good! The only change I made was to use fresh marjoram and half the recommended balsamic.
Pros: Delicous!
Cons: None

I can eat this by the bowlful!I love this recipe. Even my vegetable averse teenager declared it really good! The only change I made was to use fresh marjoram and half the recommended balsamic.Pros: Delicous!Cons: None


So delicious. EZ. Cut balsamic in half



Kids love it too!As an intern at a local middle school. I used this recipe with a group of kids and it aired on a local tv show. We had the school children cook healthy recipes and help be a part of the process of choosing new healthy menu items to replace some unhealthy ones. IT was easy to cook and the kids enjoyed it.  They loved it so much that we added it to the new school lunch menu as a permanent item. It's tangy. Easy. And canola oil tastes just as good as olive and cheaper for school lunch budget. Also the marjoram adds a nice simple cool flavor that balances out all of the acid from the balsamic. Its just great! I ve made it several times and people who dont normally like cauliflower, love it! TIP: Add a little more olive oil and balsamic or even some water. Otherwise it can be a bit too dry. I add 1/8 cup water and 1/4 cup more balsamic and 1/8 cup more oil to juice it up.Pros: UniqueCons: needs a lil more juice

Kids love it too!
As an intern at a local middle school. I used this recipe with a group of kids and it aired on a local tv show. We had the school children cook healthy recipes and help be a part of the process of choosing new healthy menu items to replace some unhealthy ones. IT was easy to cook and the kids enjoyed it.  They loved it so much that we added it to the new school lunch menu as a permanent item. 

It's tangy. Easy. And canola oil tastes just as good as olive and cheaper for school lunch budget. Also the marjoram adds a nice simple cool flavor that balances out all of the acid from the balsamic. Its just great! I ve made it several times and people who dont normally like cauliflower, love it! TIP: Add a little more olive oil and balsamic or even some water. Otherwise it can be a bit too dry. I add 1/8 cup water and 1/4 cup more balsamic and 1/8 cup more oil to juice it up.
Pros: Unique
Cons: needs a lil more juice

Delicious &amp; easyI 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!

Delicious &amp; 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!



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.



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.Cons: none

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.
Cons: none

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: EasyCons: Bad taste

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
Cons: Bad taste

Easy &amp; yummyI never would have thought to make this or even guessed it would be a new favorite for my attempts to eat better! So easy to prepare...my switch was oregano and very little vinegar. The salty parmesan cheese was perfect!

Easy &amp; yummy
I never would have thought to make this or even guessed it would be a new favorite for my attempts to eat better! So easy to prepare...my switch was oregano and very little vinegar. The salty parmesan cheese was perfect!



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

Very tasty, I just added a little Kosher salt.  My husband and I both loved it.

This was so simple, and very tasty! My husband, who is not usually crazy about cauliflower, loved this!


My husband HATES cauliflower!! And now I have found this PERFECT recipe to incorporate this nutritious veggie into his diet! I am so happy, as I am trying very hard to introduce more healthy items into my families' diet. Actually, this recipe the entire family enjoyed, my son asked for seconds, though sadly we only had enough for 4. Not only was this my first balsamic vinegar recipe, but it was such an EASY side dish to make. I can easily see what used to be bland cauliflower find its way into our diet once a week now. I am sure to try the other cauliflower recipes mentioned alongside this one in the EatingWell February 2008 issue. I am so glad I found this magazine and website! I encourage even the pickiest eater to try this recipe out.



My family called this 'califlower candy,' and it was gone before I was ready! Yum!


I thought this was good but not fantastic.  It didn't need the balsamic but depending on what you're in the mood for it may be a nice.  For the size of my cauliflower head I think I added too much marjoram and the cauliflower browned much more than in the photo that accompanies the recipes.



Awesome!!!
Corinne, Denver,
Awesome!!!

Corinne, Denver, CO



Roasting cauliflower is arguably the best way to cook it.

balsamic & parmesan roasted cauliflower

Total: 35 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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