Balsamic & Parmesan Roasted Cauliflower

From EatingWell: January/February 2008 — Subscribe Now!

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.

READER'S COMMENT:

"I accidentally grabbed the toasted sesame seed oil instead of balsamic vinegar and it was incredible. I'll still have to try it with balsamic vinegar but that was hard to beat. I loved it. "

Balsamic & Parmesan Roasted Cauliflower Recipe

4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

8 cups 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 salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese

Preparation

Preheat oven to 450°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.

Tips & 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.

Nutrition

Per serving: 149 calories; 10 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv)

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat