Balsamic and Asiago (or Parmesan) Roasted Cauliflower

By Alissa -
From: Culinary in the Desert

This is how I used up the CSA cauliflower this week. I've never been a fan of cauliflower, but this stuff was GOOD. I used Parmesan because I didn't have Asiago. I would definitely make this again.

8 cups 1" thick slices of cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram (I skipped - didn't have any)
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 with 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

Comments

gwen said…
Mm, that does sound good. I'll need to try that.
12:04 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more