Crispy Roasted Cauliflower with Balsamic and Parmesan
Translated from Spanish, the language of the reel.
EatingWell cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Ciro Peraloca on SeeMeCook
Roasted cauliflower with deeply browned edges, tender centers, a light balsamic vinegar glaze, and a crispy Parmesan topping. The key is to leave enough space between the florets so they roast instead of steaming.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 600 g
- 25 g
- 2 g
- 1 g
- 16 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 695 g before cooking, which is about 175 g per serving.
Steps
Preheat the oven to 220 °C (425 °F) (425 °F (220 °C)). Line a large baking sheet with parchment paper if desired.
Cut the cauliflower into similarly sized medium florets so they cook evenly. Do not discard the small pieces: they will roast until especially crispy.
Place the florets on the baking sheet and toss them with the olive oil, salt, and pepper until well coated and glossy.
Arrange the cauliflower in a single layer, leaving plenty of space between the florets. Do not overcrowd the baking sheet, as crowding traps steam and prevents the edges from browning.
Roast for about 20–25 minutes, stirring once halfway through, until the edges are deeply browned and crispy and the centers can be easily pierced with a fork.
Remove the baking sheet from the oven and drizzle the browned cauliflower with the balsamic vinegar. Toss gently to distribute it without losing the browned coating.
Generously sprinkle the grated Parmesan over the cauliflower. Return the baking sheet to the oven for 3–5 minutes, until the cheese melts, forms a golden crust, and smells toasted.
Serve immediately, while the edges are crispy and the centers are tender.
Notes
The available recipe does not include exact quantities or a temperature in the provided text; the quantities have been estimated for four servings. The source's main recommendation is not to overcrowd the baking sheet and to add the balsamic vinegar and cheese after the initial browning. To reheat, use an oven or an air fryer to restore the crispiness instead of a microwave.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 156
- Protein
- 8 g
- Carbs
- 9 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
