Rating: 4.5 stars
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2005

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

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

89 calories; calories from fat 35%; fat 3.5g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.4g; protein 5.2g; carbohydrates 12.1g; fiber 5.4g; cholesterol 2mg; iron 1.1mg; sodium 251mg; calcium 83mg.
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