One of my favorite hobbies is cooking. Anytime I put on my apron, I feel like I’m putting on a super power cape! I am a self-taught cook that has loved the art of cooking since I was in middle school. I use recipes as a rough road map but prefer creating dishes with my own imagination and creativity.
I recently came across a recipe for Balsamic and Parmesan Roasted Cauliflower and it was received with rave reviews by my family. I actually tweaked the recipe to replace the marjoram with cumin because it paired better with our southwestern meal.
Even if you think you don’t like cauliflower, I think you would agree this recipe is a fan favorite! Give it a try and let me know what you think!
Go eat your veggies!
Cauliflower
Balsamic and Parmesan Roasted Cauliflower
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

  • 1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
  • 2 tablespoon oil, olive, extra-virgin
  • 1 teaspoon marjoram, dried
  • 1/4 teaspoon salt
  • pepper, black ground, freshly ground, to taste
  • 2 tablespoon vinegar balsamic
  • 1/2 cup(s) cheese, Parmesan, finely shredded

Preparation

1. Preheat oven to 450°F.

2. Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.

3. 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.
http://www.everydayhealth.com/health-recipe/balsamic–parmesan-roasted-cauliflower.aspx