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Balsamic & Parmesan Roasted Cauliflower

Balsamic & Parmesan Roasted Cauliflower

Bellindora Balsamic & Parmesan Roasted Cauliflower, is a versatile dish that can go with a slow braised chuck roast, spicy chicken, or a thick slice of pork loin. Balsamic-Parmesan cauliflower is a dish that also sits in the middle of the road between being a healthy dish or a high fat dish.  The delicate flavor of balsamic vinegar along with aroma  of parmesan cheese will have you going back for seconds. Save and leftovers (if your lucky) and blend into a soup. Either way roasting will bring maximum flavor to your senses.


8 cups 1-inch-thick slices cauliflower florets, about 1 large head.
1 to 1/2 cup of water
6 Tbsp olive oil, divided
2 tablespoons extra-virgin olive oil
1 Tbsp fresh chopped thyme or 1 teaspoon dried thyme
6 tablespoons any Bellindora Balsamic Vinegar divided
1/2 cup finely shredded Parmesan cheese
Salt and Freshly ground pepper to taste


 Preheat oven to 450°F.

In a small bowl combine 3 Tbsp  olive oil and balsamic vinegar, thyme, salt and pepper in a large bowl. Using a whisk and stirring constantly gradually add balsamic vinegar. If the consistency is too thick you can add from 1 to 1/2 cup of water.










Using a foil lined sheet pan line up sliced cauliflower in a single file formation, and lightly drizzle only one side of the cauliflower with 1 1/2 Tbsp olive oil and balsamic vinegar.









Roast cauliflower in a preheated oven until it begins to soften and brown on the bottom, 15 to 20 minutes.










Remove from oven and using tongs turn over sliced cauliflower and drizzle remaining olive oil and balsamic vinegar, place back in oven for 10 minutes.










Take tray out of oven and sprinkle parmesan cheese evenly covering all the cauliflower. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.


Season with salt and fresh cracked black pepper to taste and serve. 














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About Clarissa Cordero

Hi, I'm Clarissa from Huntington Beach, CA, I am an Author, Foodie and self taught "Home Cook" I love to “Dish” when it comes to anything that is food related as it has been a passion of mine from the moment I was able to hold a spatula. I have well over thirty years of experience in cooking, baking, and grilling. I've spent the last five or so years learning to replicate dishes of various cuisines around the world, create new dishes and reboot some of the classics I grew up with. It has been a pleasure sharing with others my passion, ideas, tips, and tricks that will make life in the kitchen fun and a lot easier.

2 responses »

  1. Oh, sounds so yummy, almost can smell it, my mouth is watering. This is sort of like the way I feel about making kale chips in the oven, they taste so much better than potato chips, they smell more pungent but you can drizzle olive oil, use sea salt and maybe even a little pepper.
    This will be a “save” for the recipe!

  2. So yum! My mouth is watering!


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