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Roasted Cauliflower with Fresh Herbs and Parmesan

Yield 8 servings (serving size: about 1 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.