What's This?
Serving size 4
Prep Time
Total Time


8 cup 1-inch-thick slices cauliflower florets (about 1 large head; see Tip)2 Tbsp extra virgin olive oil1 tsp dried marjoram¼ tsp salt freshly ground pepper to taste2 Tbsp balsamic vinegar½ cup finely shredded Parmesan cheese


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.

Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 149 15%
  • Calories from fat 90 2%
  • Total Fat 10gm 15%
  • Sodium 364mg 16%
  • Total Carbohydrates 10gm
  • Fiber 4gm
  • Protein 7gm
  • Cholesterol 7mg 3%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Dinner, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Carb, Low Cholesterol, Vegetarian, Cheese, Vegetable, American, Easy, Baking, Christmas, Passover, Thanksgiving, Hanukkah, New Year

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