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Parmesan and Balsamic Roasted Cauliflower

 
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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.

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

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
*
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.

 

* not incl. in nutrient facts

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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?

 

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