Ingredients:

  • 2 lbs cauliflower, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup sun-dried tomatoes (packed in oil), thinly sliced
  • 1 tbsp balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh Italian parsley, chopped
  • 1/4 cup shaved Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
  3. Spread florets on the baking sheet in a single layer, leaving space between them to ensure roasting.
  4. Roast for 12–15 minutes, then remove from oven and flip the florets.
  5. Scatter sliced sun-dried tomatoes and minced garlic over the cauliflower.
  6. Drizzle with balsamic vinegar and sprinkle with dried oregano and red pepper flakes; toss gently with a spatula to coat.
  7. Return to the oven for 5–8 minutes until the cauliflower has a mahogany-colored crust and tomatoes are fragrant.
  8. Remove from oven and garnish immediately with fresh parsley and shaved Parmesan cheese.