Saturday, 21 July 2012

Balsamic & Parmesan Roasted Cauliflower

If you're like me, I've never been a big fan of the vegetable cauliflower.

I have noticed that I enjoy the well-known veggie when it's in my all time favorite dish, Pad Thai!

So what's different?  Well, it's the seasonings and sauces that they use in the stir-fry!

Here's what I also like to say when it comes to eating a vegetable that I don't particularly enjoy:

"It's NOT the vegetable that's boring, it's the cook!"

Here is a recipe that might change my mind!

Healthy Recipes

Balsamic and Parmesan Roasted CauliflowerRecipe

Balsamic and Parmesan Roasted Cauliflower

Quick Info:

Quick MealQuick MealContains DairyContains DairyVegetarianVegetarian
Nutritional Info (Per serving):
Calories: 149, Saturated Fat: 3g, Sodium: 364mg, Dietary Fiber: 4g, Total Fat: 10g, Carbs: 10g, Cholesterol: 7mg, Protein: 7g
Carb Choices: 0.5
Recipe Source:Eating Well
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins


  • 1 head(s) cauliflower, large, (8 cups 1-inch-thick slices), florets
  • 2 tablespoon oil, olive, extra virgin
  • 1 teaspoon marjoram, dried
  • 1/4 teaspoon salt
  • pepper, black ground, freshly ground, to taste
  • 2 tablespoon vinegar balsamic
  • 1/2 cup(s) cheese, Parmesan, finely shredded


1. Preheat oven to 450°F.

2. 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.

3. 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.

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