- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see)
- 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 & pepper in a large bowl. Spread on a large rimmed baking sheet & roast until starting to soften & brown on the bottom, 15-20 minutes. Toss the cauliflower with vinegar & sprinkle with cheese. Return to the oven & roast until the cheese is melted & any moisture has evaporated, 5-10 minutes more.
- 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 & pepper in a large bowl. Spread on a large rimmed baking sheet & roast until starting to soften & brown on the bottom, 15-20 minutes. Toss the cauliflower with vinegar & sprinkle with cheese. Return to the oven & roast until the cheese is melted & any moisture has evaporated, 5-10 minutes more.
This is a great side dish!!
No comments:
Post a Comment