Roasted Cauliflower with Fresh Herbs and Parmesan

So Simple and delicious. My family loved it!!!

Excellent Recipe! I used fresh oregano, dried parsley, dried tarragon, and dried thyme. Skipped a few steps and simply put all the ingredients into a gallon baggie and shook it up. Then, I spread it onto the cookie sheet (lined with my silpat) and baked at 450 for 40 minutes, stirring every 10-15 minutes. I like my roasted veggies pretty crispy, and these turned out excellent! only used .5 oz. parmesan to cut some calories, and it was still good. Will definitely make again.

I made this for Thanksgiving and it was loved all around. Two cauliflower heads only yielded about 10 cups of florets for me and I added a bit more olive oil, because the amount called for didn't cover all the florets. I didn't measure the lemon juice, just gave a couple of squeezes from half a large lemon and felt like that was too much. I agree with other reviews that it doesn't need the parm, but the parm adds a nice flavor. I disagree with the reviews that leftovers don't taste as good; I popped mine in the oven to reheat and they were just as delicious as when freshly cooked.

I forgot the Parmesan, but this recipe was excellent. The tarragon added just a hint of anise flavor that paired wonderfully with the cauliflower. This is my new, favorite way to eat cauliflower.

I halved the recipe and used fresh oregano as I didn't have tarragon on hand. Probably a bit too lemony for my taste, but also could be because I served it with Herb-Marinated shrimp that also had a good amount of both lime and lemon juice in it. Probably could have used more garlic and maybe a smidge more olive oil. A nice side dish change for me from the standard rice or salad.