Roasted Balsamic Cauliflower Recipe Reviews - Allrecipes.com (Pg. 8)
Reviewed: Oct. 8, 2009
It was OK. Not great, but easy.
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Reviewed: Oct. 7, 2009
Oh my - this recipe was awesome. I've been staring at the cauliflower in the fridge for days thinking ho-hum I guess I'll have to cook it tonight. Decided to look at this website and used this recipe. Well, my husband and I ate practically the entire head of cauliflower! I use a premium and rather expensive balsamic vinegar for my salads and used it for this dish. Very, very yummy and so easy.
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Reviewed: Sep. 11, 2009
Very tasty way to cook cauliflower. I prepared as directed and husband ask me to make again.
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Photo by Christine Boutwell Mita
Reviewed: Aug. 30, 2009
This was pretty good - the balsamic was not too overpowering, but I needed to add a bit more oil in order to prevent the cauliflower from sticking. Will make this again, but we do prefer roasting the cauliflower with just garlic, oil and a little parmesan.
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Photo by Christine Boutwell Mita

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Reviewed: Aug. 17, 2009
Be sure to cut the cauliflower small. Allow it to marinate to absorb the maximum flavor. You do need the foil in the pan because this is messy, but worth it.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Photo by gapch1026
Reviewed: Aug. 16, 2009
I really think people who don't particularly like cauliflower would like this recipe...the balsamic vinegar and the caramelization from roasting add a nice sweetness. Allow about an hour to marinate for maximum flavor and don't skip the step of lining your baking sheet with foil!
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