Parmesan and Balsamic Roasted Cauliflower

Photo by Amyamy

Parmesan and Balsamic Roasted Cauliflower

⁽¹⁾

These are all kinds of ways to cook cauliflower, and all kinds of ways to use parmesan and balsamic vinegar, in this recipe, mix these three together, after baking, cauliflower just turn out golden brown with parmesan on top and balsamic tossed, wonderful flavor.

30 minutes Prep: 10 minutes Cook: 20 minutes

163 calories per serving view nutrition facts

Amyamy

2 servings suggest servings

add your photo of this recipe!

Ingredients

4	cups	cauliflower florets	1-inch-thick, about 1/2 head
1	tablespoon	olive oil, extra-virgin
1/2	teaspoon	marjoram	dried, or to taste
1/8	teaspoon	salt	or to taste
1	x	black pepper	to taste
1	tablespoon	balsamic vinegar
1/4	cup	parmesan, parmigiano-reggiano cheese, grated

Directions

Preheat oven to 450°F.

Toss cauliflower, oil, marjoram, salt and pepper in a medium bowl.

Spread on a large rimmed baking sheet and roast until beginning to soften and brown on the bottom, about 15 minutes.

Toss the cauliflower with balsamic vinegar and sprinkle with cheese.

Back to the oven and roast until the cheese is just melted and moisture evaporates, 10 minutes or more.

Serve warm.

Reviews

I had about 1/2 head cauliflower left, then I founf this recipe, there is no dried marjoram in the kithen, so I took dried thyme instead, and followed the directions, and these roasted cauliflower are really yummy, balsamic vinegar definetly added extra yum, great way to cook cauliflower.
about 1 month ago by combined

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 226g

Amount per Serving

Calories 163 54% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 400mg	17%
Total Carbohydrate 12.0g	4%
Dietary Fiber 5.0g	20%
Sugars 6.0g
Protein 9.0g	18%

Vitamin A	2%		Vitamin C	155%
Calcium	18%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to salt fish aka

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...

Member Review

Portobello Mushrooms and Pasta

This was excellent - I had to add in a few button mushrooms because I didn't have enough portobello's but I don't think it altered the flavor too much. My whole family (including my 3 year old) loved it. I served it over spaghetti that I had whipped up earlier in my pasta machine. It was a very quick and easy dish to prepare that would easily be worthy of company...bravo!

Reviewed by Ty