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Balsamic & Parmesan Roasted Cauliflower

October 13, 2009

Here’s a super simple and wonderful side dish to complement any main course. I served this with the Crispy Apricot Chicken for a quick and healthy meal on a busy weeknight. When Brennan heard I was making cauliflower, he wasn’t too excited. The only vegetable that remotely excites him is any potato of sorts. I don’t blame him though, many people gag when they think about eating vegetables. Mostly because everything you read in magazines always tell you to only eat vegetables that are steamed or raw. That sounds pretty unappetizing to me. Steamed veggies are bland and boring. Here is a great way to spice up the everyday vegetable and turn it into something tasty and exciting. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. The balsamic and Parmesan cheese caramelizes in the oven creating a sweet glaze over the cauliflower resulting in a sweet, nutty flavor.

Balsamic & Parmesan Roasted Cauliflower

4 servings, about 1 cup each


  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese


  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, oregano, 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.


2 Comments leave one →
  1. October 15, 2009 3:32 am

    Mmm what a delicious sounding combo! I am in love with cauliflower right now, it’s such a great canvas for ingredients. I am making this SOON!


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