Balsamic & Parmesan Roasted Cauliflower
—Not On Website, Vegetables
Ingredients
8 cups 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 tablespoons extra-virgin olive oil
Bertolli Original Extra Virgin Olive Oil 16.9 Fl Oz
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1 teaspoon dried marjoram
¼ teaspoon salt
1 Freshly ground pepper to taste
2 tablespoons balsamic vinegar
½ cup finely shredded Parmesan cheese
Exchanges:
1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat
Directions
Preheat oven to 450 degrees 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.
Notes
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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition
152 calories; protein 6.8g 14% DV; carbohydrates 10.2g 3% DV; dietary fiber 3.2g 13% DV; fat 10.2g 16% DV; saturated fat 2.9g 15% DV; cholesterol 7.2mg 2% DV; vitamin a iu 99IU 2% DV; vitamin c 75.2mg 125% DV; folate 90.1mcg 23% DV; calcium 163mg 16% DV; iron 0.9mg 5% DV; magnesium 29.1mg 10% DV; potassium 519.2mg 15% DV; sodium 361.9mg 15% DV; thiamin 0.1mg 8% DV.