Balsamic & Parmesan Roasted Cauliflower

Courtesy of Eating Well, January/February 2008

I just started eating cauliflower in the last year or so. I'm not sure why I wasn't a fan before, but I'm sure I had no good explanation. This recipe caught my eye and seemed simple enough to throw together on a Sunday night when I felt lazy. It really came out well and had lots of great flavor. My friend happened to be coming over to watch the premieres of Dexter & Homeland with us <insert a lot of excitement here>. She's a vegetarian, so I felt pretty good that she was raving about this and wanted the recipe :)  I aim to please. Enjoy!

Ingredients:

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram (I used Herbes de Provence)
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Directions:

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, 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.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.