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
Directions
- 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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