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Balsamic & Parmesan Roasted Cauliflower
The florets are roasted with extra-virgin olive oil, balsamic and Parmesan in this easy cauliflower recipe, which makes a delicious addition to any weeknight meal.

Ingredients
Directions
Equipment
Large rimmed baking sheet
Tip
To prepare florets from a whole head of cauliflower, remove the 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 the center of the head. Break or cut florets into the desired size.
Nutrition Facts
Serving Size:
about 1 cup Per Serving:
152 calories; protein 6.8g; carbohydrates 10.2g; dietary fiber 3.2g; sugars 5.1g; fat 10.2g; saturated fat 2.9g; cholesterol 7.2mg; vitamin a iu 99IU; vitamin c 75.2mg; folate 90.1mcg; calcium 163mg; iron 0.9mg; magnesium 29.1mg; potassium 519.2mg; sodium 361.9mg; thiamin 0.1mg.
Exchanges:
1 vegetable, 1/2 lean meat, 1 1/2 fat
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