For cauliflower, you guys are often not the first method of cooking. But the results are quite tasty. The florets are cut into thick pieces and tossed in extra virgin olive oil and herbs. Whenever a flat surface comes in contact with a hot roasting pan, it produces a dark brown color, resulting in a sweet, brown odor.
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Material
- Material checklist
- 1 8 inches thick cut cauliflower (about 1 large head, see tips)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried marjoram
- 1-2 teaspoons salt
- Fresh pepper to taste
- 2 tablespoons balsamic vinegar
- 1-2 cups finely grated Parmesan cheese
Instructions
Step 1
450 degrees from the preheated oven.
Step 2
In a large bowl toss the cauliflower, marjoram oil, salt, and pepper. Spread on a large rimmed baking sheet and broth until the bottom starts to soften and brown, sprinkle with cauliflower and cheese with vinegar for 15 to 20 minutes. Cook and roast until the cheese is melted and the moisture has evaporated, another 5 to 10 minutes.
Tips
To prepare cauliflower from the whole head, remove the outer leaves. Cut the thick stalk. Lower the heat and hold the knife at a 45 angle which is cut into small circles with a “plug” removed from the center of the head. Divide or cut the flowers to the desired size.
Cut dishes: Rimmed baking sheets are perfect for everything from grilling to accidental drops and spills. Row these baking sheets with foil before each use to make them easier to clean and to keep your baking sheets in tip-top shape.
