Balsamic & Parmesan Roasted Cauliflower

October 14, 2016

 

Nutrition Information:

4 Servings

Serving size: about 1 cup

Per serving: 152 calories; 10 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 7 g protein; 90 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 99 IU vitamin A; 75 mg vitamin C; 163 mg calcium; 1 mg iron; 362 mg sodium; 519 mg potassium 

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

 

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head) 
  • 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

Preparation:

  • Preheat oven to 450 °F.
  • Toss cauliflower, oil, marjoram, salt and pepper in a large bowl.
  • 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.

Tip:

  • To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.