Prep 10 mins
Cook 25 mins
This easy and delicious recipe is from EatingWell Magazine. 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. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.
- 1892.72 ml 1-inch-thick slices cauliflower florets (about 1 large head, see Tip)
- 29.58 ml extra-virgin olive oil
- 4.92 ml dried marjoram
- 1.23 ml salt
- freshly ground pepper, to taste
- 29.58 ml balsamic vinegar
- 118.29 ml finely shredded parmesan cheese
- Preheat oven to 450°F.
- 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.
My daughter and I really enjoyed this roasted cauliflower! I forgot to review it until I decided to make it again and checked the recipe!!! It is very tasty!!
As promised, easy and delicious. :)