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  • Gwynne Parry

    One of my favorite all time veggie side dishes is roasted cauliflower. So YUMMY! I just thaw cauliflower and toss it in a bag with olive oil and minced garlic, shake around, then lay out in a pan and sprinkle with parmesan cheese. Cook high, like at 450 degrees or so, stirring off and on and adding more parmesan if you want. I just watch it until it gets brown. YUM!

  • Shayelynn Marie

    Balsamic & Parmesan Roasted Cauliflower Recipe | Eating Well...love roasting veggies in the oven! Gotta try this next!

  • Debbie Richter

    Balsamic & Parmesan Roasted Cauliflower Recipe: 1 lg cauliflower, 2 tbsp olive oil, 1 tsp marjoram, 1/4 tsp salt, pepper to taste, 2 tbsp balsamic vinegar, 1/2 c parmesan. 450 degree oven. Mix caul., oil, marjoram, salt & pepper; roast until starts to brown, 15 min. Add vinegar & cheese, roast about 5-10 minutes more.

  • Deanna Rogers

    <3 Balsamic & Parmesan Roasted Cauliflower Recipe: #Vegetable #SideDish

  • Winona Thompson

    Recipe Add/Read Comments (74) login to saveprintshare 4 servings, about 1 cup each Active Time: 10 minutes Total Time: 35 minutes NUTRITION PROFILE Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | High calcium | High fiber | Gluten free | View Our Nutrition Guidelines » 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 MORE HEALTHY RECIPE IDEAS Recipes from the Mediterranean Diet Vegetarian Wrap & Sandwich Recipes Healthy Buttermilk Recipes Vegetarian Grilling Recipes Favorite Italian Food Made Healthy YOU MIGHT ALSO LIKE Sauté of Cauliflower & Mustard Greens with Peanuts Cauliflower with Gruyere Sauce Grilled Eggplant Parmesan Sandwich Cauliflower & Red Lentil Curry Creamy Mashed Cauliflower PREPARATION 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. TIPS & NOTES 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. NUTRITION Per serving: 149 calories; 10 g fat ( 3 g sat , 6 g mono ); 7 mg cholesterol; 10 g carbohydrates; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium. Nutrition Bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

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