Balsamic & Parmesan Roasted Cauliflower

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  cups  1-inch-thick slices cauliflower florets (about 1 large head, see Tip)
• 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

Directions

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.
3. 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.