Balsamico Parmesan Roasted Cauliflower

In the realm of cooking techniques, I am pretty sure roasting would not rise to the top of the list for cauliflower. However, when prepared correctly, roasted cauliflower is very delicious.

The key to roasting cauliflower is to keep the florets in large thick pieces. A little olive oil and herbs and you are good to go. The parts that are in contact with the pan while roasting will brown. That browning creates a wonderful nutty, sweet flavor.

The sweet, nutty flavor is finished off in this recipe with the balsamic and parm that just compliment the roasted cauliflower that much more.

Ingredients

• 8 cups cauliflower florets
• 1/2 cup finely shredded Parmesan cheese
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried marjoram
• 1/4 tsp sea salt
• freshly ground pepper to taste

Preparation

1. Preheat oven to 450°F
   
   
2. Prepare the cauliflower by cutting into 1-inch-thick slices
   
   
3. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl
   
   
4. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom (about 15 to 20 mins)
   
   
5. Toss the cauliflower with vinegar and sprinkle with Parm cheese
   
   
6. Return to the oven and roast until the cheese is melted and any moisture has evaporated (about 5 to 10 mins)