Tuesday, February 07, 2012

Balsamic and Parmesan Cauliflower

I had a big cauliflower and wanted to try something a bit different. This recipe was so easy to make and tasted delicious! I got the recipe from eatingwell. It would make a great side dish to accompany pretty much anything.

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese (I only used 1/4 cup)

  1. Preheat oven to 450°F.
  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 the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar 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

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