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Balsamic & Parmesan Roasted Cauliflower

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  35 Minutes
  4 servings, about 1 cup each
Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.
8 cups  1-inch-thick slices cauliflower florets (about 1 large head)
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
Balsamic & Parmesan Roasted Cauliflower Recipe at
Preheat oven to 450°F.

Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 149
Fat. Total: 10g
Protein: 7g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 7mg
Sodium: 364mg
% Cal. from Fat: 60%
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