I simply love roasted vegetables and cauliflower is at the top of the list. This is a recipe from Eating Well Magazine that I have adapted to my taste. The addition of balsamic vinegar and parmesan cheese – delicious!
Balsamic and Parmesan Roasted Cauliflower
- 8 cups cauliflower florets
- 1-2 tbsp. olive oil
- 1 tsp. dried marjoram or more
- salt and pepper to taste (I never add the salt as the Parmesan has enough)
- 2 tbsp. balsamic vinegar
- 1/2 cup Parmesan cheese, shredded
Preheat the oven to 450°F. Toss the cauliflower with olive oil, marjoram and salt and pepper to taste in a bowl. Spread on a large rimmed baking sheet and roast for about 15-20 minutes or until the cauliflower softens and starts to turn brown.
Remove and toss with the balsamic vinegar. Sprinkle with the Parmesan cheese and roast for another 5-10 minutes.
Nov.22, 2013 – this same recipe appeared on my ZipList under blog.activebuys.com. A lot of sites have the same recipes… so who came up with this actual recipe???
This sounds delicious! Can’t wait to try it when I get back into cooking.
This recipe has become one of my favorites – I am sure you can use the same ingredients for other vegetables you might like to roast.
I loved this recipe. I had three cauliflowers and did not know what to do with them, and this was delicious! I did not have marjoram so I used fresh thyme, and it also tasted wonderful. Thank you for the great recipe!
Thyme is a good substitute (a favorite herb) – if I had fresh basil on hand I probably would have used that instead of the marjoram.