Please indulge me for a second. I am about to rave about cauliflower. Cauliflower is a wonderfully versatile vegetable. You can mash it, rice it, roast it, eat it raw, or make it into a soup.
Roasting cauliflower is one of my favorite ways to prepare it. The taste achieved is a great sweet but nutty flavor.
Cauliflower is also a great substitute for potatoes if you are following the Paleo diet, or even just trying to add healthier options into your meals.
Growing up in Wisconsin, most of my childhood dinners included meat and potatoes. Now I usually make cauliflower as my side dish if I have guests over for a dinner party. It goes great with steak and no one even notices that the meal they just ate was entirely Paleo. When a side dish tastes this good, you don’t miss the heavy starches.
Relatively simple, this recipe can be prepared ahead of time of your main dish. Dried marjoram is the surprise ingredient here. I don’t believe I ever pulled it out of my spice rack until now.
The marjoram roasts well with the cauliflower, and adding balsamic towards the last few minutes in the oven gives the flavor a nice kick. It can’t get much better than a recipe that is fast, easy, and tasty.
- 1 large head of cauliflower, cut into florets
- 3-4 tbsp olive oil
- 1 tsp dried marjoram
- 2.5 tbsp balsamic vinegar
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Toss the cauliflower with the olive oil and marjoram in a bowl. Spread out evenly on a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15 minutes, turning once, until it starts to soften and brown.
- Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes.
- Difficulty: Easy
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