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Balsamic & Parmesan Roasted Cauliflower

January 11, 2011

This week to help you stick to your New Year’s resolution I wanted to share some of my favorite low-calorie side dish recipes.  What’s especially nice about these recipes is that they take simple, healthy ingredients and turn up the flavor component a notch or two.  For example, today’s recipe takes the modest cauliflower and jazzes it up by incorporating incredibly flavorful balsamic vinegar and a touch of parmesan.  The end result is a tasty twist on a healthy vegetable that doesn’t sacrifice flavor or nutrition.

Balsamic & Parmesan Roasted Cauliflower
Yields: 4 Servings

8 cups Cauliflower florets (about 1 large head; 1-inch-thick slices)
2 tablespoon Olive oil
1 teaspoon Dried marjoram
1/4 teaspoon Salt
Freshly ground pepper (to taste)
2 tablespoon Balsamic vinegar
1/2 cup Parmesan cheese (finely shredded)

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 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.

Kate’s Tips

Be sure to keep a close eye on the cauliflower once you return it to the oven the second time.  Cook it just long enough to evaporate the moisture from the vinegar and melt the cheese; any longer and it can quickly burn!

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