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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. 















About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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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