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PF Kitchen: Balsamic & Parmesan Roasted Cauliflower

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PF Kitchen: Balsamic & Parmesan Roasted Cauliflower


Edwardsville and Glen Carbon Health and Nutrition Coach




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

  2. 2 tablespoons extra-virgin olive oil

  3. 1 teaspoon dried marjoram

  4. 1⁄4 teaspoon salt

  5. Freshly ground pepper to taste

  6. 2 tablespoons balsamic vinegar

  7. 1⁄2 cup finely shredded Parmesan cheese



  • Preheat oven to 450°F.

  • 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.


Serving size: about 1 cup


Per serving: 152 calories; 10 g fat(3 g sat); 3 g fiber; 10 g carbohydrates; 7 g protein; 90 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars



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