Roasted Cauliflower with Fresh Herbs and Parmesan

  • GayleR Posted: 09/08/10
    Worthy of a Special Occasion

    An odd flavor combination. Better when it was fresh from the oven than reheated for leftovers.

  • DanaSam Posted: 08/18/09
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    This is a great recipe and the herbs add a nice, fresh flavor. However, I still like cauliflower roasted with just evoo, garlic, salt and pepper best. I will probably not make this again b/c of the extra steps and extra calories that the parm adds.

  • drm0426 Posted: 01/17/10
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    A real winner. Cut down a bit on the lemon juice unless you want a very lemony dish. Made this for my incredibly picky relatives and they could not stop eating it -- best right out of the oven!

  • ampersand Posted: 11/13/08
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    Loved this recipe even though I didn't have any fresh herbs on hand, or lemon juice. I just roasted the cauliflower as directed and added dried thyme. I could eat this every day; can't wait to try it with fresh tarragon!

  • pkandres Posted: 10/01/10
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    I decided to give this recipe a shot because I love roasted vegetables (asparagus, root vegetables, etc) and try to serve a variety of fresh vegetables. When my husband saw me preparing the recipe, he made a point of telling me he doesn't care for cauliflower. I halved the recipe and did not add tarragon, since I didn't have any on hand. I didn't measure the lemon juice, but instead gave a generous squeeze over the dish as I was mixing it together. By the way, my husband said the cauliflower was OUTSTANDING and finished the leftovers the next day. I served it with Schwann's Lemon Pepper chicken and another Cooking Light recipe, Easy Mushroom Orzo. I will definately make this again.

  • itsgigi Posted: 04/10/09
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    Possibly the best cauliflower I have every eaten!! My daughter and I ate almost a whole head by ourselves!!! We did, however, reduce the amount of lemon juice by half and that left a subtle lemon flavor without overpowering the rest of the herbs. Truly a winner we will make again and again!

  • Kitchengeek Posted: 01/18/10
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    Love this recipe. It works for guests and weeknights. Not much effort if you mix the herbs in advance. I used dried when I don't have fresh on hand, which is often in the winter.

  • crazy4sushi Posted: 05/12/09
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    Roasted cauliflower is the only way to go. Just be careful not to over-cook it or it gets mush and really ugly looking.

  • HeatherMcD Posted: 12/08/10
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    such a wonderful healthy side dish. u don't even need the parm.

  • JulzChicago Posted: 04/13/11
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    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.

  • TinaMR Posted: 06/25/11
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    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.

  • Natalie137 Posted: 11/24/11
    Worthy of a Special Occasion

    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.

  • KellyKrenkel Posted: 02/05/12
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    So Simple and delicious. My family loved it!!!

  • Hillary1980 Posted: 01/26/12
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    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.

  • StephiesKitchen Posted: 01/06/13
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    Simply amazing!! I had made another recipe similar to this one, but the fresh lemon juice is the total finisher!! Home run with a large family gathering! The only thing I did different was no tarragon simply because I didn't have any and I only used about 1/8-1/4t. of the dried thyme.....2 t. seemed like too much of something I'm not just a huge fan of. Oh, and I did add extra fresh parsley because I LOVE it! Thanks for the great recipe! (Even most of the kids ate it!)

  • dana99usa Posted: 12/25/12
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    Great way to cook cauliflower 0 comes out moist and soft. I thought the recipe was a bit too herbal, but would make it again and just cut back on them. Also, I used dried rather than fresh thyme and tarragon, and that may have made the flavors too intense.

  • veryslowcook Posted: 08/18/12
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    Flavorful & easy... probably one of my favorite ways to eat cauliflower. I cut back the lemon by at least half. For herbs, I usually use some combo of fresh parsley, chives, oregano, and/or basil.

  • leaavon Posted: 02/19/13
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    OMG! Now I love roasted cauliflower, but the added herbs and Parmesan made this dish more than worthy of company! I thought I had a lemon in the house, but didn't, and it was still amazing. I will definitely try it with the lemon next time just to see what a difference it makes.

  • FarmerD Posted: 11/28/13
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    In my hurry to get them finished, I forgot the salt and pepper and the lemon juice (even though I remembered to buy the dang lemons and love what the juice does for veggies!), but the cauliflower was still great!

  • bteague Posted: 08/31/14
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    Has anyone ever tried this with Broccoli AND cauliflower?? I think the broccoli would cook faster, so I'm not sure if its a good idea - may have to cook separately? UPDATE! I gave this a shot - it cooked perfectly and was delicious!

  • tnwalsh Posted: 06/14/14
    Worthy of a Special Occasion

    Excellent roasted cauliflower recipe. I'm not a huge tarragon fan so used thyme and italian parsley, very tasty.

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