Continuing to tackle the challenge of eating more vegetables I decided to start cooking more cauliflower. Years ago I had roasted cauliflower for the first time but it was topped with mayonnaise - not exactly healthy. I’ve seen quite a few recipes for roasted cauliflower and decided to see what I had in the house to throw together. I’ve used this as a side dish and I’ve also taken leftovers and added it to a salad.
1 large head of cauliflower chopped in ~1 inch pieces
2-3 TBSP Extra Virgin Olive Oil
1-2 TBSP marjoram
salt and pepper to taste
1-2 TBSP pomegranate vinegar
2-3 TBSP diced parmesan cheese
Preheat oven to 450 degrees. Mix cauliflower, olive oil, marjoram, salt and pepper in a bowl. Spread onto a baking sheet (I line the sheet with foil). Bake for 20 min. Drizzle vinegar and sprinkle with parmesan cheese. Bake for another 5-8 minutes.
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