Serving Size: 4
Prep Time: 10 Minutes
Bake Time: 35 Minutes
Ingredients:
• Cauliflower Florets – 8 Cups (about 1 head)
• Tree & Vine Single Estate Extra Virgin Olive Oil (EVOO)- 2 Tablespoons
• Marjoram – dried, 1 Teaspoon
• Tree & Vine Grey Sea Salt & 5 Pepper Blend – To taste
• Tree & Vine Traditional Aged Balsamic – 2 Tablespoons
• Parmesan Cheese – ½ Cup
Method:
• Preheat oven to 450⁰ F
• Cut Cauliflower into about 1 inch florets
• Grate Parmesan
• In large bowl, toss cauliflower, EVOO, marjoram and grey sea salt blend.
• In large rimmed baking sheet spread out cauliflower
• Roast until starting to soften and brown on bottom (15-20 minutes)
• Remove from heat and in same large bowl toss cauliflower with vinegar
• Return to pan and sprinkle with parmesan
• Return to oven & Roast until cheese is melted and any moisture has evaporated (5 – 10 minutes)
• Enjoy
Tools:
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Cheese Grater
• Large Bowl
• Rimmed Sheet Pan
• Spatula