Parmesan and Balsamic Roasted Cauliflower
242
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.
Ingredients
| 4 | cups |
cauliflower florets
1-inch-thick, about 1/2 head |
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
marjoram
dried, or to taste |
* |
| ⅛ | teaspoon |
salt
or to taste |
* |
| 1 | x |
black pepper
to taste |
* |
| 1 | tablespoon |
balsamic vinegar
|
|
| ¼ | cup |
Parmesan cheese
|
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.
Nutrition Facts
Serving Size 226g (8.0 oz)Amount per Serving
Calories 16354% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
15%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 400mg
17%
Total Carbohydrate
4g
4%
Dietary Fiber 5g
20%
Sugars g
Protein
18g
Vitamin A 2%
•
Vitamin C 155%
Calcium 18%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
