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Roasted Cauliflower with Fresh Herbs and Parmesan

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.

Cooking Light NOVEMBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 35%
  • Fat: 3.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 12.1g
  • Fiber: 5.4g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 251mg
  • Calcium: 83mg
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