Roasted Cauliflower with Fresh Herbs and Parmesan

Roasted Cauliflower with Fresh Herbs and Parmesan Recipe
Use parmesan and any fresh herbs you have on hand for this roasted cauliflower dish. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary for this holiday recipe.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 35 %
Fat 3.5 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 5.2 g
Carbohydrate 12.1 g
Fiber 5.4 g
Cholesterol 2 mg
Iron 1.1 mg
Sodium 251 mg
Calcium 83 mg

Ingredients

12 cups cauliflower florets (about 2 heads)
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Preheat oven to 450°.

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

Note:

Lorrie Hulston Corvin,

November 2005
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