Balsamic & Parmesan Roasted Cauliflower

Balsamic & Parmesan Roasted Cauliflower
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Makes: 4 servings, about 1 cup each

8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese


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Added 10 years ago by:
Marion Charles Marion Charles
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