Balsamic & Parmesan Roasted Cauliflower

Image adopted from tastingtable.com

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. This is our favorite.


4 Servings

• 10 oz cauliflower
• 2 T extra-virgin olive oil  
• 1 t dried thyme and marjoram
• 1/4 t salt
• Freshly ground pepper to taste  
•  2 T balsamic vinegar  
• 1/2 C finely shredded Parmesan cheese

1. Preheat oven to 450°F
2. Toss cauliflower, oil, marjoram, thyme, salt and pepper in a large bowl. 
3. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. 
4. Toss the cauliflower with vinegar and sprinkle with cheese.
5. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.