SERVINGS: 4 | TOTAL TIME: 40 minIngredients
1 head(s) cauliflower (8 cups 1-inch-thick slices), florets
2 tablespoon oil, olive, extra-virgin
1 teaspoon marjoram, dried (not required)
1/4 teaspoon salt
pepper, black ground
2 tablespoon vinegar balsamic
1/2 cup(s) cheese, Parmesan finely shredded
1 head(s) cauliflower (8 cups 1-inch-thick slices), florets
2 tablespoon oil, olive, extra-virgin
1 teaspoon marjoram, dried (not required)
1/4 teaspoon salt
pepper, black ground
2 tablespoon vinegar balsamic
1/2 cup(s) cheese, Parmesan finely shredded
Instructions
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.
