| 8 cups | Cauliflower, raw | |
| 2 tbsp | Olive Oil | |
| 1 tsp | Marjoram, dried | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| 2 tbsp | Balsamic Vinegar | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 34.14 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.30 oz (calculated)Notes: 3/4 cup of roasted cauliflower
- Temperature: 410 °F (preheated, circulating air; without fan, increase to 450 F or 230 C)
- Break the cauliflower into bite-sized florets.
- Toss the florets in the olive oil and season with marjoram, salt and pepper.
- Spread on a baking tray lined with aluminum foil. One tray should be sufficient for 4 servings.
- Bake until the cauliflower softens and starts to brown and char, about 12 to 15 minutes.
- Transfer the cauliflower to a bowl and toss it in the balsamic vinegar and grated parmesan.
- Return to the baking tray and roast until the moisture has evaporated and the cheese has melted and browns, about 8 to 10 minutes.
- Enjoy!
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. It's best to reheat the cauliflower in the oven. Like this it has a crisper texture than if you microwave it. Alternatively, reheat it in a pan on the stovetop.
Meal Prep Tip
- Calorie count87 kcal
- % of calories by macros
Fat 59.8 % 52 kcal 5.8 g Net Carbs 17.2 % 15 kcal 3.9 g Dietary Fiber 4.6 % 4 kcal 2.2 g Protein 18.4 % 16 kcal 4.1 g - Approx. WW SmartPoints™2.2
- Cholesterol 5.1 mg
- Sodium 255.1 mg
- Fat 5.8 g
- Saturated Fat 1.9 g
- Trans Fat 0 g
- Carbohydrates 6.1 g
- Dietary Fiber 2.2 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 4.1 g
- Calcium 101.6 mg
- Iron 0.6 mg
- Magnesium 19.7 mg
- Potassium 333.1 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 26.2 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 51.5 mg
- Folate 61.1 mcg
- Folic Acid 0.4 mcg