Parmesan Herb Roasted Cauliflower



  • 1 head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly grated Parmesan cheese


Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Line a baking sheet with foil. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

“In a Hurry” Baked Shrimp Parmesan



  • 1 pound large shrimp (26-30 count), deveined with tails off
  • olive oil
  • salt and pepper
  • 1½ cups of your favorite Arriabatta sauce
  • 1½ – 2 cups shredded low-fat mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • chopped fresh parsley, for garnish


Preheat the oven to 400 degrees F. Pat the shrimp dry with paper towels. Grease a large non-stick baking sheet with olive oil and spread them out in one layer. Season them with salt and pepper. Top each shrimp with a scant tablespoon of sauce then about a tablespoon of mozzarella, going back over them if needed to use up all the cheese. Sprinkle the Parmesan over them and then drizzle lightly with olive oil.

Bake 12 – 16 minutes, you can pull out one of the shrimp to test it and see if it’s done. Heat the broiler and with the oven door open broil for 1 – 3 minutes, keeping a close eye on them, until the tops are browned.

Sprinkle with parsley and serve with cooked pasta, rice or with crusty bread and a salad.