• 1 head cauliflower, broken into small florets
• 2 Tbs. C&C EVOO
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 c. Garlic Cilantro Balsamic Vinegar
• 1/2 c. Parmesan cheese, finely shredded
• Freshly ground pepper to taste
Preparation: Preheat oven to 450 degrees. In a large bowl, toss cauliflower, EVOO, cumin, salt and pepper. Spread cauliflower mixture onto a large baking sheet with sides. Roast until starting to soften and brown on the bottom, @15-20 minutes. Remove from the oven and return to a large bowl. Drizzle balsamic vinegar and sprinkle with cheese. Return to the baking sheet and then the oven until cheese is melted and most moisture is evaporated, 5-10 minutes or so. Serve immediately. Serves 4.
**An original Carter & Cavero recipe adaptation from Bema & Pa’s.