Roasted cauliflower with balsamic vinegar and parmesan

Eating Well in Season: the Farmers Market Cookbook is a great resource. Try their version of cauliflower --- and it is so easy.

Servings: 4


  • One head cauliflower, cored and cut into slices about 1″ thick
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • 2 Tablespoons balsamic vinegar
  • 1/2 cup grated parmesan cheese
  • Salt and freshly ground pepper to taste


Preheat oven to 450 degrees. Toss the florets with the evoo and marjoram. Season with salt and pepper. Roast on a rimmed baking sheet for 15 – 20 minutes until the cauliflower is beginning to soften. Sprinkle with balsamic vinegar and parmesan. Roast another 10 minutes or so until it is beginning to brown. Serve hot.


Preston Maring, MD