Another fantastic in-season vegetable right now is cauliflower. I know a lot of people don’t really like cauliflower, and to be honest, I didn’t really either until a few years ago. I hated it raw and always thought it was a very bland vegetable, but once I tried it roasted I was in love! Roasting cauliflower really brings out a nutty, slightly sweet flavor, which mixes deliciously with the balsamic and Parmesan in this recipe.
The great thing about balsamic vinegar is that it adds tons of flavor without a lot of added calories. You can even experiment with different flavors available through a great company called The Olive Tap. I think the Sicilian Lemon White Balsamic would be good in this recipe, and I personally like the Apple or Raspberry Balsamic Vinegars in homemade salad dressings. It’s a little pricey to be sure, but well worth it!
Balsamic & Parmesan Roasted Cauliflower
- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
- 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
- Preheat oven to 450°F.
- 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 melted and any moisture has evaporated, 5 to 10 minutes more.