Saturday, May 22, 2010
Just discovered a yummy new way to cook cauliflower. Up until this point slathering it in cheese sauce was the only option, so I'm quite excited by this! Anyway the recipe was provided by The Organic Collective, who deliver a wonderful box of fruit and veggie goodness to us each week. It was sweet and nutty and a little crunchy. Served it with chunks of walnut bread and lashings of butter.
Balsamic and Parmesan Roasted Cauliflower
8 cups 1-inch-thick slices cauliflower florets (1 large head)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preheat oven to 180. 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. Toss the cauliflower with vinegar and sprinkle with Parmesan. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes.