Looking for a delicious vegetarian dish? A whole cauliflower roasted around extra veggies with a delicious, slightly sweet balsamic glaze drizzled over it. It's easy to throw together and will leave you feeling content and happy.
Balsamic Roasted Cauliflower and Tomatoes
• 1 head of cauliflower
• ½ pint grape tomatoes
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 2 tablespoons De Nigris Balsamic Vinegar
• 1 tablespoon olive oil
• Juice of one lemon (lemon slices, optional)
• ¼ cup shredded Parmesan cheese
• fresh chopped parsley, for garnish
Preheat oven to 450 degrees. Cut cauliflower into florets. Mix salt, pepper, red pepper flakes, oregano, thyme, basil, De Nigris Balsamic Vinegar, olive oil, and lemon juice until well combined. Using a large bowl, toss cauliflower and tomatoes in Balsamic mixture until well coated. Spread cauliflower onto large sheet pan. Roast for 15 to 20 minutes. Sprinkle with Parmesan cheese and parsley. Serve while hot.