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Balsamic & Parmesan Roasted Cauliflower

Roasted cauliflower turns golden and tender with a savory Parmesan finish. A drizzle of balsamic vinegar adds a tangy sweetness that clings to each caramelized floret.

Recipe and photo by EatingWell, shared here with credit. View the Original

Balsamic & Parmesan Roasted Cauliflower
Total
33 min
Prep
5 min
Cook
28 min
Serves
4

Nutrition per Serving

Calories
152
Protein
7g
Carbs
10g
Fat
10g
Fiber
3g
Sugar
5g
Sodium
362mg

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

Instructions

  1. Preheat oven to 450°F.
  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 balsamic 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.