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.
Nutirion Profile: Diabetes Appropriate Healthy Weight High Calcium High Fiber Low Calorie Low Carb Low Cholesterol
| SERVES | PREP TIME | TOTAL TIME |
|---|---|---|
| 4 | 10 min | 35 min |
Directions
Ingredients
- 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoon balsamic vinegar
- 1/2 cup finely shredded Parmesan cheese
Cooking Instruction
Step 1
Preheat oven to 450°F.
Step 2
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.
Nutrition
- Serving: Per serving
- Calories: 149
- Carbohydrates: 10g
- Fat: 10g
- Protein: 7g
- Dietary Fiber: 4g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 7mg
- Potassium: 490mg
- Sodium: 364mg
- Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat
- Carbohydrate Servings: 1/2