Mar 10, 2012

Balsamic and Parmesan Roasted Cauliflower

This is a delicious take on cauliflower, and the recipe couldn't be easier. Roasting makes the cauliflower slightly nutty, the vinegar gives it a tang, and the Parmesan cheese makes it taste even better. I'm not usually a huge cauliflower fan, but this makes it worth eating. Give this recipe a try. The original recipe came from Eating Well.

8 cups 1-inch-thick slices cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram (the original recipe called for this, but I omitted it since I didn't have any and don't think I've ever had any ;-). Maybe I don't know what I'm missing, but the cauliflower tasted great without the marjoram.)
1/4 teaspoon kosher salt
Freshly ground pepper to taste (Confession: I'm not a big pepper fan, so I omitted this as well)
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 450 degrees. Toss cauliflower, oil, marjoram, 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. Toss the cauliflower with vinegar (I actually just brushed the vinegar lightly on the florets) and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more. Serves 4 or 5.

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