Ingredients for Balsamic Parmesan Roasted Cauliflower
- Cauliflower Florets
- Olive Oil
- Dried Marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Balsamic Vinegar
- Parmesan Cheese
How to Make Balsamic Parmesan Roasted Cauliflower
- Preheat oven to 450°F (232°C).
- In a large bowl, toss 1 large head of cauliflower (cut into 1-inch thick florets) with 2 tablespoons extra-virgin olive oil, 1 teaspoon dried marjoram (or 2 tablespoons fresh, chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the cauliflower in a single layer on a large rimmed baking sheet. Roast for 15-20 minutes, until starting to soften and brown on the bottom.
- Remove from oven and toss gently with 2 tablespoons balsamic vinegar and 1/4 cup grated Parmesan cheese.
- Return to the oven and roast for another 5-10 minutes, or until the cheese is melted and bubbly, and any excess moisture has evaporated.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
16g
Carbs
4g
