Zutaten für Balsamic Parmesan Roasted Cauliflower
- 1 large head cauliflower, cut into 1-inch florets
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup grated Parmesan cheese
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Zubereitung von Balsamic Parmesan Roasted Cauliflower
- Preheat oven to 450°F (232°C).
- In a large bowl, toss 1 large head of cauliflower (cut into 1-inch thick florets) with 2 tablespoons extra-virgin olive oil, 1 teaspoon dried marjoram (or 2 tablespoons fresh, chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread the cauliflower in a single layer on a large rimmed baking sheet. Roast for 15-20 minutes, until starting to soften and brown on the bottom.
- Remove from oven and toss gently with 2 tablespoons balsamic vinegar and 1/4 cup grated Parmesan cheese.
- Return to the oven and roast for another 5-10 minutes, or until the cheese is melted and bubbly, and any excess moisture has evaporated.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
21g
Fat
16g
Carbs
4g
