Wednesday, January 11, 2012

balsamic and parmesan roasted cauliflower

cauliflower doesn't have to be drowning in a cheese sauce to taste good. This version is lighter but still delicious

1 large head cauliflower (about 8 cups) cut into 1-inch thick slices cauliflower florets
2 Tbsp. olive oil
1 tsp. dried marjoram
1/4 tsp salt
freshly ground black pepper
2 Tbsp balsamic vinegar
1/2 finely shredded parmesan
fresh parsley for garnish (optional)

1. Preheat oven to 450F
2. 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 bottom, 15-20 minutes. 
3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to oven and roast until cheese is melted and moisture has evaporated, 5-10 minutes. Garnish with fresh parsley if desired.
makes 4 servings

No comments:

Post a Comment