Thursday, May 12, 2005

Balsamic and Asiago Roasted Cauliflower

Balsamic and Asiago Roasted Cauliflower (Adapted from Eating Well)

8 cups 1" thick slices of cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground black pepper to taste
2 tablespoons balsamic vinegar
1/2 cup fresh grated Asiago cheese

Preheat oven to 450

In a large bowl, toss together cauliflower and oil - season with marjoram, salt and pepper, tossing again to coat well.

Place a large baking sheet coated with nonstick spray in the oven for about 5 minutes to heat up.

Carefully remove the baking sheet and scoop the mixture onto it, spreading to form an even layer. Place in the oven and roast until the cauliflower starts to soften and brown on the bottom, about 15 to 20 minutes. Remove from the oven and drizzle the cauliflower vinegar - toss well, then sprinkle with the cheese. Place the sheet back into the oven and continue to roast until the cheese is melted and any moisture has evaporated, about 5 to 10 minutes more.

Makes about 2 to 4 servings

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