Balsamic and Parmesan Roasted Cauliflower

Cauliflower is a vegetable that I often overlook when planning meals.  I find plain cauliflower (raw, steamed, etc.) to be very bland, so I won't just throw it into my grocery cart on impulse like I will with a myriad of other vegetables: green beans, broccoli, peppers, asparagus...

If I don't have a specific plan that requires cauliflower, it's not happening.  But  I found this recipe on Pinterest and as I have yet to meet a vegetable I don't like after roasting and drizzling in spices, cheese, oil, and vinegar, I knew that this was worth a try!

Recipe: (via Pinterest, original source eatingwell.com)
1 large head of cauliflower, cut into 1 inch florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram (I subbed basil)
1/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preheat oven to 450 degrees.  Toss cauliflower, oil, basil (or subbed spice of your choice), salt, and pepper in a 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 oven and roast until cheese has melted and additional moisture has evaporated, 5 to 10 minutes.

Verdict:
Having this recipe in my back pocket may make me more likley to impulsively pick up a head of cauliflower in the grocery store!  It was simple and delicious.  Win-win!  Nothing bland about these flavors, and in addition to the vinegar and spices, the roasting gives the cauliflower itself a sweet, nutty flavor.

Like all vegetables, cauliflower is full of valuable nutrients, in this case Vitamin C, Vitamin K, and folate top the list, so I'm happy to have this recipe on hand to make use of cauliflower at mealtimes more often.