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.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 149 calories; 10 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 10 g carbohydrate; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

TIP: 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.

I was never terribly fond of cauliflower. I ate it but always with an inward sigh... it's good for me. The right recipe makes all the difference. Now I love it! I followed the directions exactly and it's a new family favorite. My sister-in-law printed the recipe so she could make it for friends New Years Eve.

Cyndi J, WI

Loved it! Very flavorful!

Cynthia, Little Rock, AR

Could have gone without the balsamic vinegar, it was too much.

Isabelle

450 degrees? Last time I used that temp, the outside was burnt and the inside was raw. Did you adjust the temp at all?

D Capistran, Chicago, IL

Made this the other night, and was really surprised at how good it was. EatingWell rarely has poor recipes, but I admit I was skeptical since I'm not a big cauliflower fan. Was really tasty and will definitely be making it again!

Kim, Austin, TX

I loved this, even though I needed to reduce the oven temp or shorten the cooking time a bit. Some of the buds were a bit crunchy, but that just increased my enjoyment!

Joanie, San Antonio, TX

I used rosemary instead of marjoram but this turned out delicious. 450 worked fine for me though I did cook for a while longer than suggested, maybe cut your pieces a bit smaller? I ate the whole head myself.

Flood, Brooklyn, NY

I loved this recipe. The 450 degrees worked well for me but I do like my roasted veggies well caramelized. I would like to try it without the balsamic vinegar as well.

Karen

Loved this recipe. Cooked cauliflower was never a favorite until now. I used basil instead of marjoram and didn't use the parmesan because of dairy protien allergy (bah!). Oven temperature was fine.

Kristine, Honolulu, HI

Mine did not turn out as pretty as the picture did, but, it was considerably tasty.

kkp, Odessa, DE

I've tried this with and without the balsamic vinegar and it is very good both ways, depending on what you're in the mood for. I will never cook cauliflower any other way! This is delicious!

Brittany, Philadelphia, PA

I absolutely loved this. I added my own little flair to it by bringing the temp down too 350 and adding in some garlic salt with a touch of dried oregano leaves. The lower temp made it so that they were still nice and crunchy, but warm and delicious :) Even as a teenager I highly enjoyed this!

Lauren, Ledyard, CT

Fresh pepper, marjoram, caramelized juices from roasting, and the tang of reduced balsamic vinegar are all this dish needs for heady flavor. Fresh Parmesan is delicious, but it dulls the impact of the other flavors. With cheese: *** Without cheese: ****

Taokeema, Redwood City, CA

This is just yummy! To make it even more low fat I used cooking spray instead of oil, and I also substituted soy cheese instead of parmesan... I'm sure the parmesan makes it amazing when its nutty flavor is combined with the sweet balsamic vinegar... I'll try it that way sometime. I just try to avoid all dairy for the most part. Despite what the nutritionists say... dairy isn't good for you at all! Anyway, this recipe is a definite keeper!

Amanda, Goodlettsville, TN

This is very good. I could make it my whole dinner... with a salad. Thanks

Mary, Camden, ME

My family loved this as a side dish. I would consider eating it alone it was so good. Would like to try it without the balsamic vinegar.

Jeannine, Lakewood, CO

For a twist, roast the cauliflower and when it comes out, toss it with olive oil, balsamic vinegar, red onion and some Kalamata olives. Serve over mesclun greens. YUM!

Christina, Asbury, NJ

I really enjoyed this dish. I tossed everything right on the baking sheet. I cooked it at 425 instead of 450 and just added 5 minutes to the initial bake time. My husband did not like the vinegar taste; so next time I will set some aside for him with just the seasonings and cheese.

Amanda_pa, PA

Awesome!!!

Corinne, Denver, CO

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

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

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

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

Like other reviewers I was never a fan of cauliflower -- until this recipe. I loved it, my kids loved it. And so easy.

Leslie

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