A healthy head of cauliflower in my fridge and a recipe to try…now I can share a new Myplate2yours favorite! Cauliflower is a cruciferous vegetable like kale, Brussels sprouts, and bok choy. It is a great source of vitamins C and K, folate and fiber and contains the phytonutrients unique to cruciferous vegetables that may help prevent cancer.
From eatingwell.com, this roasted cauliflower gets it’s flavor from balsamic vinegar, parmesan cheese, and dried marjoram.
Balsamic Cauliflower with Parmesan (serves 4-6)
1 large head cauliflower, cut into 1-inch florets
2 tablespoons olive oil
1 teaspoon dried marjoram
freshly ground pepper, to taste
2 tablespoons balsamic vinegar
1/2 cup finely shredded Parmesan cheese
Preheat oven to 450°F. Place cauliflower on a large baking sheet. Mix oil, marjoram, salt and pepper in a glass measuring cup. Pour over cauliflower and toss well to mix. Roast until cauliflower starts to soften and brown, 15 to 20 minutes. Toss cauliflower with vinegar and sprinkle with cheese. Return to oven and roast until the cheese melts and most of the vinegar has evaporated, 5 to 10 minutes more. It’s ready! Enjoy!