Balsamic and Parmesan Roasted Cauliflower
INGREDIENTS
1 Head of Cauliflower
¼ Cup of Parmesan Cheese, Shredded
1 Tbsp Balsamic Vinegar
1 Tbsp Chopped Parsley
1 Tbsp Olive Oil
3/4 Tsp Kosher Salt
½ Tsp Dill Weed
½ Tsp Ground Black Pepper
½ Tsp Granulated Garlic
½ Tsp Dried Tarragon
¼ Tsp Allspice
¼ Tsp Red Pepper Flakes
NEXT LEVEL TIP:
Use Fresh Dill and Tarragon along with the Parsley to really elevate the freshness of the dish, as well as give the roasted dried flavors another level of flavor.
DIRECTIONS
Preheat oven to 425 Degrees Fahrenheit, and Line a cooking sheet with aluminum foil.
Remove excess stem and leaves from Cauliflower, still leaving it whole.
Combine Olive oil and spices in a small bowl.
Rub Oil mixture all over the Cauliflower bottom as we well as top.
Flip Cauliflower over and drizzle half of the Balsamic through the bottom of the cauliflower so that it drips inside of cauliflower.
Place in aluminum foil lined sheet tray and place in over 20 minutes, remove from oven and sprinkle about have of the parmesan cheese on cauliflower.
Place back in oven and cook additional 15 min.
Remove from oven when the top of the cauliflower is nice and golden brown. Let rest about 5 minutes.
Portion into “steaks” or into wedged, garnish with remaining Cheese, Balsamic, and Parsley.
NEXT LEVEL TIP:
You can use a grill or BBQ, just be sure to wrap the Cauliflower in foil, and as the cooking process goes on slowly unwrap the Cauliflower. this will ensure an even cook with out burning the outside.
Make sure to share your tacos on Instagram, tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!