Ingredients
8 c. 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
2 T. extra-virgin olive oil
1 t. dried marjoram or oregano
¼ t. salt
Freshly ground pepper, to taste
2 T. balsamic vinegar
½ c. finely shredded Parmesan, Romano, or Asiago cheese
Ground ghost chilies, to taste (or other hot pepper)
Directions
Preheat oven to 450°F.
Toss cauliflower, oil, marjoram, chilies, salt, and pepper in a large bowl or in a 9x13" glass baking dish, spread out, 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.
Nutrition Facts
Servings 4.0
| Amount Per Serving | |
| calories 146 | |
| % Daily Value * | |
| Total Fat 9 g | 13 % |
| Saturated Fat 1 g | 5 % |
| Monounsaturated Fat 5 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 287 mg | 12 % |
| Potassium 441 mg | 13 % |
| Total Carbohydrate 12 g | 4 % |
| Dietary Fiber 6 g | 22 % |
| Sugars 7 g | |
| Protein 9 g | 19 % |
| Vitamin A | 7 % |
| Vitamin C | 187 % |
| Calcium | 6 % |
| Iron | 7 % |
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