Roasted Balsamic Cauliflower

Roasted Balsamic Cauliflower
  1. 1 head cauliflower, cut into florets
  2. 2 tablespoons Milanese Gremolata EVOO
  3. ¼ teaspoon garlic powder
  4. 1 teaspoon sea salt
  5. ½ teaspoon black pepper
  6. 1 tablespoon Neapolitan Herb Balsamic Vinegar
  7. ¼ cup shaved Parmesan
  8. 2 tablespoons chopped parsley
  1. Preheat oven to 425 degrees. Line a large baking sheet with non-stick foil. Set aside.
  2. Toss cauliflower florets with the Milanese Gremolata EVOO, garlic powder, salt and pepper. Arrange florets in a single layer on the prepared baking sheet. Roast in the oven for 35-45 minutes (or until desired tenderness is reached), tossing occasionally. Remove from oven and sprinkle with 1 tablespoon Neapolitan Herb Balsamic Vinegar. Stir to coat (pan should be hot enough that the balsamic vinegar quickly reduces to a glaze). Transfer roasted cauliflower to a serving dish. Sprinkle with shaved Parmesan and chopped parsley. Enjoy!
A Twist On Olives