Appetizers & Party Food Recipes

Roasted Balsamic Parmesan Cauliflower

I’m on a bit of a health kick this spring. No dieting for this girl (because I love booze and potato chips way too much and they make life worth living) but I’m finding ways to be more active and eat a little bit more healthy day to day. I’ve become obsessed with roasting cauliflower and because I overdo anything I’m obsessed with, I have a confession to make.

I will eat the entire head of roasted cauliflower.

By myself.

It’s terrible I know, and my husband looks at me wide eyed when I do it and tells me I’ll hate myself after with the tummy ache but you know what?

It’s worth it.

I don’t suggest you do the same, because I’m a terrible bad influence, but if you want to make it as an appetizer, side-dish or snack to share, here’s the recipe.

5.0 from 2 reviews
Roasted Balsamic Parmesan Cauliflower
Serves: 4 servings
  • 1 large cauliflower head, cut into large bite-size pieces
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup finely shredded Parmesan cheese
  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, 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. Set the bowl aside for the next step.
  3. Remove from oven and toss the cauliflower with the balsamic vinegar and sprinkle with cheese.
  4. Return to the oven and roast another 5-10 minutes (I usually roast the full 10 minutes because I like the cheese a little burned!)



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