Balsamic & Parmesan Roasted Cauliflower

My boys tend to stick to certain vegetables and don't venture out.  We mostly eat broccoli, green beans and corn.  I'm getting a little tired of finding interesting ways to fix those three veggies. So being trailblazer I am I once in a while throw a little kink in the road. Today was one of those kinks.

Cauliflower is not my absolute favorite veggie but one I like to eat now and again.  I really love it in a yellow curry sauce.  I came across this recipe on Pinterest and pinned it for future reference. Today I pulled it up and decided to give it a whirl.

As most of you know I cook with little to no added salt. So a couple of changes I made was to leave out the salt and added broccoli (ok trying to appease the picky eaters).  It turned out wonderful.  Michael said "you can fix these vegetables anytime." There you go. Added bonus, the picky eaters ate them too, cauliflower and all.  Give it try. I'm keeping this recipe!

  

http://pinterest.com/pin/33073378483805307/
http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html

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.

Nutrition

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

1/2 Carbohydrate Serving