Recipe: Balsamic and Parmesan Roasted Cauliflower
Misc.BALSAMIC AND PARMESAN ROASTED CAULIFLOWER
1 large head cauliflower, florets cut into 1-inch-thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground black pepper (to taste)
2 tablespoons balsamic vinegar
1/2 cup freshly gated Parmesan cheese
Heat oven to 450 degrees F.
In a medium bowl, toss cauliflower with oil, marjoram, salt and pepper until coated. Spoon onto a large rimmed baking sheet lined with nonstick foil.
Bake 15 to 20 minutes or until cauliflower starts to soften and brown. Remove from oven. Toss cauliflower with vinegar and cheese. Return to oven; roast 5 to 10 more minutes or until cheese melts and any moisture has evaporated.
Makes 6 servings
Adapted by Susan Nicholson from source: Eating Well magazine
1 large head cauliflower, florets cut into 1-inch-thick slices
1 tablespoon extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground black pepper (to taste)
2 tablespoons balsamic vinegar
1/2 cup freshly gated Parmesan cheese
Heat oven to 450 degrees F.
In a medium bowl, toss cauliflower with oil, marjoram, salt and pepper until coated. Spoon onto a large rimmed baking sheet lined with nonstick foil.
Bake 15 to 20 minutes or until cauliflower starts to soften and brown. Remove from oven. Toss cauliflower with vinegar and cheese. Return to oven; roast 5 to 10 more minutes or until cheese melts and any moisture has evaporated.
Makes 6 servings
Adapted by Susan Nicholson from source: Eating Well magazine
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