Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.
| Prep Time: | 10 minutes |
| Ready in: | 35 minutes |
| Yield: | 4 servings, about 1 cup each |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- Preheat oven to 450°F.
- Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet 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.
Health Advantages: low calorie, low carb, low cholesterol, high calcium, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 149 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 10 g | Dietary Fiber: | 4 g | Cholesterol: | 7 mg | |||
| Fat: | 10 g | Sodium: | 364 mg | Saturated Fat: | 3 g | |||
| Protein: | 7 g | Potassium: | 490 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv). | |||||||
| Exchanges: | 1 vegetable, 1/2 lean meat, 1 1/2 fat | |||||||
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Balsamic & Parmesan Roasted Cauliflower
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