A mixture of Parmesan cheese and balsamic glaze adds tons of flavor.
Serve the whole roasted cauliflower with roast chicken, turkey or pork or as part of a vegetarian meal.
Remove leaves from cauliflower.
Slice the bottom of the core off so that it will sit evenly on the baking sheet.
Drizzle 1 tablespoon oil all over the cauliflower.
Sprinkle with salt and pepper.
Roast, core-side up, for 45 minutes.
Stir the remaining 1 tablespoon oil and balsamic glaze together in a small bowl.
Remove the cauliflower from the oven.
Using a fork, gently separate the florets and drizzle the oil-and-vinegar mixture over and into the cauliflower.
Roast, core-side down, for 15 more minutes.
Remove the cauliflower from the oven.
Combine Parmesan and thyme; pat all over the surface and into the crevices of the cauliflower.
Return to the oven and roast, core-side down, until tender and browned, about 15 minutes more.
Before serving, drizzle the cauliflower with any excess vinaigrette that has accumulated on the baking sheet.
Tips
Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick.
Look for it with other vinegars in well-stocked supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
