Balsamic & Parmesan Roasted Cauliflower
This is not your typical appetizer, try this simple yet very tasty snack, one that you wont soon forget!
Ingredients
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
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
Instructions
1. Preheat oven to 450 degree 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 metled and any moisture has evaporated, 5 to 10 minutes more.
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 metled and any moisture has evaporated, 5 to 10 minutes more.
Balsamic & Parmesan Roasted Cauliflower
Print
This is not your typical appetizer, try this simple yet very tasty snack, one that you wont soon forget!
Ingredients
8 cups 1-inch thick slices cauliflower florets (about 1 large head)2 tablespoons extra-virgin olive oil1 teaspoon dried marjoram1/4 teaspoon saltFreshly ground pepper to taste2 tablespoons balsamic vinegar1/2 cup finely shredded Parmesan cheese
Instructions
1. Preheat oven to 450 degree F2. 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 metled and any moisture has evaporated, 5 to 10 minutes more.
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