Cauliflower has been a popular vegetable the past few years, but have you ever tried it roasted? Roasting vegetables at high temperature will bring out the natural sugars to the surface that will caramelize and create a delicious flavor and crunchy texture. Cauliflower is a non-starchy vegetable that is an excellent source of many vitamins and minerals, particularly vitamin C. Try this cauliflower over a bed of spring greens or arugula with added garbanzo beans for a complex carb and added protein. Yum!
8 cups 1-inch-thick slices cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
¼ teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
½ 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.
Per 1 cup serving: 152 calories; 10.2 g total fat; 2.9 g saturated fat; 7 mg cholesterol; 362 mg sodium. 519 mg potassium; 10.2 g carbohydrates; 3.2 g fiber; 5 g sugar; 6.8 g protein
Printable recipe available at: http://www.eatingwell.com/recipe/251947/balsamic-parmesan-roasted-cauliflower/