Roasted Cauliflower

  • 8 c. cauliflower florets
  • 2 Tbsp olive oil
  • 1 tsp dried marjoram
  • 1/4 tsp salt
  • freshly ground black pepper, to taste
  • 2 Tbsp balsamic vinegar
  • 1/2 c. finely shredded parmigiano-reggiano

Preheat oven to 450. Toss together cauliflower, olive oil, marjoram, salt, and pepper. Spread on baking sheet and roast until browned and softened – about 15-20 minutes. Remove from oven and toss with vinegar. Sprinkle with cheese. Roast for 5-10 minutes longer.

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Posted on

December 13, 2016