Balsamic & Parmesan Roasted Cauliflower
Recipe from EatingWell

Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

Balsamic & Parmesan Roasted Cauliflower

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  • 8  1  inch thick slices 
    cauliflower florets, (about 1 large head; see Tip)
  • 2   tablespoons 
    extra-virgin olive oil
  • 1   teaspoon 
    dried marjoram
  • 1/4  teaspoon 
    Freshly ground pepper to taste
  • 2   tablespoons 
    balsamic vinegar
  • 1/2  cup 
    finely shredded Parmesan cheese
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.

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 degrees 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.
Nutrition information
Per Serving: cal. (kcal) 149, Fat, total (g) 10, chol. (mg) 7, sat. fat (g) 3, carb. (g) 10, Monosaturated fat (g) 6, fiber (g) 4, pro. (g) 7, vit. C (mg) 70.86, sodium (mg) 364, Potassium (mg) 490, calcium (mg) 151.45, Vegetables () 1, Lean Meat () 0.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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