April showers bring May (cauli)flowers
May 5, 2011 § Leave a Comment
Well, kids, it’s May.
Can you believe it?
We’ve had enough of rain (both inside and outside of our living room) here at the One-Drawer Kitchen, so we are more than ready for the proverbial flowers that May is supposed to bring us.
In the meantime, here’s a tasty recipe for some cauliflower.
- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup finely shredded Parmesan cheese
I omitted the marjoram, mainly because we didn’t have any on hand (and partly because I don’t know what it is–cooking newbie, remember?).
Preheat the oven to 450 degrees. Then, chop the cauliflower into florets.
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.
Enjoy!
xoxo,
Leonore
