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.
4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 35 minutes
- 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
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.
Serving Size: approximately 1cup
Carbohydrates: 10 grams
Fiber: 4 grams
Protein: 7 grams
Total Fat: 10 gram
Cholesterol: 7 milligrams
Sodium: 364 milligrams Potassium: 490 milligrams
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.