Saturday, March 26, 2016

Roasted Cauliflower and Fennel

4 cups cut Cauliflower florets
1 fennel bulb, sliced thinly
1/2 tspsalt
1/2 tsp pepper
1 tspdried oregano, crumbled
1-2 TBS olive oil
1 tsp balsamic vinegar
Parmesan cheese (optional)

Heat the oven to 400 degrees.

In a large mixing bowl combine the cauliflower, fennel, oregano, salt, pepper and olive oil.

Line a large baking sheet with parchment paper. Spread the cauliflower and fennel in a single layer.

Bake for 20-25 minutes.

Remove from the oven and drizzle on a teaspoon of balsamic vinegar and grated Parmesan cheese if desired.

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