Here’s a new take on cauliflower that’s sure to please. Roasted with a hint of balsamic vinegar, garlic and marjoram, this cauliflower recipe produces a distinctive, delicious taste. Plus cauliflower is a nutritional power house.
Cruciferous vegetables – like cauliflower, broccoli, cabbage, kale and horseradish – have been called “super-veggies” because they are loaded with so many important nutrients. One cup of cooked cauliflower provides nearly three-fourths of your daily recommended allowance of vitamin C and contains significant amounts of many other important vitamins and antioxidants.
The list of health benefits attributed to cauliflower is impressive. It lowers the risk of many types of cancer, improves digestive health, lowers blood pressure, reduces inflammation, boosts your body’s ability to detoxify and may even super-charge brain function. That’s why this recipe is such a smart choice.
Recipe: Balsamic Roasted Cauliflower
Makes 6 servings (about 1 cup each)
1 cauliflower head, cut into florets
1/4 cup olive oil
3 cloves garlic, minced
1 tablespoon dried marjoram or oregano
Salt and pepper, to taste
1/4 cup balsamic vinegar
1/2 cup shredded parmesan cheese
1. Preheat oven to 425.
2. Toss cauliflower, oil, garlic, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown at the bottom, 15 to 20 minutes.
3. Toss the cauliflower with vinegar and spread on baking sheet again. Sprinkle with cheese.
4. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Calories – 138
Carbohydrates – 7 gm
Protein – 5 gm
Cholesterol – 5 mg
Fiber – 3 gm
Total fat – 11 gm
Saturated fat – 2.5 gm
Sodium – 153 mg