Bellindora Balsamic & Parmesan Roasted Cauliflower, is a versatile dish that can go with a slow braised chuck roast, spicy chicken, or a thick slice of pork loin. Balsamic-Parmesan cauliflower is a dish that also sits in the middle of the road between being a healthy dish or a high fat dish. The delicate flavor of balsamic vinegar along with aroma of parmesan cheese will have you going back for seconds. Save and leftovers (if your lucky) and blend into a soup. Either way roasting will bring maximum flavor to your senses.
8 cups 1-inch-thick slices cauliflower florets, about 1 large head.
1 to 1/2 cup of water
6 Tbsp olive oil, divided
2 tablespoons extra-virgin olive oil
1 Tbsp fresh chopped thyme or 1 teaspoon dried thyme
6 tablespoons any Bellindora Balsamic Vinegar divided
1/2 cup finely shredded Parmesan cheese
Salt and Freshly ground pepper to taste
Preheat oven to 450°F.
In a small bowl combine 3 Tbsp olive oil and balsamic vinegar, thyme, salt and pepper in a large bowl. Using a whisk and stirring constantly gradually add balsamic vinegar. If the consistency is too thick you can add from 1 to 1/2 cup of water.
Using a foil lined sheet pan line up sliced cauliflower in a single file formation, and lightly drizzle only one side of the cauliflower with 1 1/2 Tbsp olive oil and balsamic vinegar.
Roast cauliflower in a preheated oven until it begins to soften and brown on the bottom, 15 to 20 minutes.
Remove from oven and using tongs turn over sliced cauliflower and drizzle remaining olive oil and balsamic vinegar, place back in oven for 10 minutes.
Take tray out of oven and sprinkle parmesan cheese evenly covering all the cauliflower. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Season with salt and fresh cracked black pepper to taste and serve.