Balsamic & Parmesan Roasted Cauliflower

 I normally do not like cooked cauliflower. I've tried it many different ways and have never really cared for it...until now. If you think you don't like cauliflower, but have a love of balsamic vinegar and parmesan cheese, I suggest you try this! I happened to luck into a sale on cauliflower for $.88/head, so it was a win win. If we didn't like it, I wasn't out much. ;) Hope you like it, too! Sean's description was "outstanding".


 Balsamic & Parmesan Roasted Cauliflower

From EatingWell: January/February 2008
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.

4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients
•8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
•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
Preparation
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.

Per serving : 149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium