But then in the middle of the tabloids showing Brittany's descent into mental illness, there was an Eating Well magazine. I leafed through it and came across a whole section on cauliflower. My confidence bolstered, I added it to the Chef Boyardi and Pringles I was also buying and headed home to make some cauliflower.
The Balsamic and Parmesan Roasted Cauliflower was what I decided to cook. I like roasted vegetables a lot and I was intrigued by the idea of adding balsamic vinegar and Parmesan cheese. And I've never roasted cauliflower before. I don't know why not. It's really really good this way. I'll make it again this way that's for sure. It was delicious.
Balsamic and Parmesan Roasted Cauliflower
from Eating Well
8 cups 1 inch thick slices cauliflower florets (about 1 large head)
2 Tbsp extra virgin olive oil
1 tsp dried marjoram
1/4 tsp salt
Freshly ground pepper to taste
2 Tbsp balsamic vinegar
1/2 cup shredded Parmesan cheese
Preheat the oven to 400 degrees F.
Toss cauliflower, oil, marjoram, salt, and pepper. Roast on rimmed baking sheet until starting to soften and brown on the bottom, about 15 minutes (watch closely). 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, about 5-10 minutes more.