Tuscan Herb Roasted Cauliflower with Balsamic

We love roasting cauliflower. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs. The result gives you a sweet, nutty flavor. The florets are cut into thick slices and tossed with our herbacious olive oil, Tuscan Herb and finished off with our Traditional 18-Year Balsamic Vinegar and Parmesan cheese.

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head) 2 tablespoons Tuscan Herb Olive Oil 1/4 teaspoon salt Freshly ground pepper to taste 2 tablespoons Traditional 18-Year Balsamic Vinegar 1/2 cup finely shredded Parmesan cheese

Preheat oven to 450°F.

Toss cauliflower, Tuscan Herb Olive Oil, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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