Balsamic & Parmesan Roasted Cauliflower

105 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. 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.
  • Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 152 calories; 10 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 7 g protein; 90 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 99 IU vitamin A; 75 mg vitamin C; 163 mg calcium; 1 mg iron; 362 mg sodium; 519 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

Reviews 105

August 16, 2015
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By: EatingWell User
Easy and delicious Made this last night and my girlfriend and I both loved it. I used fresh marjoram from our garden and a little less parm cheese than what is called for. Had a delicious and subtle flavor that let he cauliflower shine through. Will be making this again. Pros: Easy, simple ingredients, healthy Cons: NULL
January 27, 2015
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By: EatingWell User
Very little preparation, but can be much better with a little creativity. I really appreciated the time element of preparing this but I would definitely add different spices and maybe garlic. Too much balsamic and I love balsamic...but overwhelms the flavor of the I cauliflower. I will make this again with some of my own additions. also use smaller pieces, they cook better and hold more of the flavors and cheese. Pros: a great basis for creating your own version Cons: too much balsamic vinegar
January 15, 2014
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By: EatingWell User
I have made this several times & everyone has absolutely loved it! I also have added broccoli to it as well. Pros: NULL Cons: NULL
August 10, 2013
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By: pwhet2007
This recipe is great! I will definitely make again. I also added brocolli and some red bell pepper. Pros: NULL Cons: NULL
July 25, 2013
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By: EatingWell User
Easy and Delicious Both my husband and I loved this cauliflower. We ate all of it and he was asking for more. I will certainly make this again. Also I used red wine vinegar in place of Balsamic and I added teaspoon of parsley along with the marjoram. Pros: tasty, flavorful, easy to prepare Cons: NULL
May 28, 2013
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By: EatingWell User
So good...my hubby and I were fighting over it! I decided to try this out on my not-cauliflower-loving hubby. When it came out of the oven, we both started picking at it. He kept saying, I'm not sure if I like it as he was popping pieces of it into his mouth. We were waiting for the rest of the dinner to finish cooking and the cauliflower almost didn't make it to the table! ;) We kept slapping each others' hands away from the pan. Now, just a few weeks later he is asking me to make this again so he can decide if he likes it. Haha (oh, btw I used oregano in place of marjoram). Pros: NULL Cons: NULL
May 16, 2013
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By: EatingWell User
Absolutely delicious This was soooooo good! Very easy and tastey. Pros: Quick and easy to make Cons: NULL
May 15, 2013
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By: EatingWell User
I am always pleased to find recipes for foods I like but can serve in different ways. I am a huge cauliflower and broccoli and cabbage eater. I have at least one of these each day if not more. The roasted parmesan idea was wonderful. I loved the taste and have given other people a sample and they loved it too. I was so happy when I found the recipe for making mashed potatoes that were really cauliflower. Now I have a third variation and pleaser. I also have some on hand when I read, watch t.v. or a dvd.. It helps to not have the fats and the salt or other snacks. Pros: NULL Cons: NULL
April 14, 2013
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By: EatingWell User
tastes like vinegar I will not make this again. As a matter of fact, I am getting very discouraged by the recipes on this site. I have only made one thing that I really like. Pros: NULL Cons: Tastes like vinegar.