Roasted Cauliflower with Aged Balsamic and Parmesan Recipe
Roasting cauliflower results in a sweet, nutty flavor. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs.
-8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
-2 tablespoons Sonoma Farm extra-virgin olive oil
-1 teaspoon dried Italian Herbs
-1/4 teaspoon salt
-Freshly ground pepper to taste
-2 tablespoons Sonoma Farm Aged Balsamic vinegar
-1/2 cup finely shredded Parmesan cheese
Preheat oven to 450°F.
Toss cauliflower, oil, Herbs, 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.