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Roasted Cauliflower w/ Herbs & Parmesan




Source of Recipe


Cooking Light


Recipe Introduction


This is a wonderful way to prepare cauliflower. I cut the recipe in half and just used fresh parsley to taste.


List of 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 grated fresh Parmesan cheese -- (1 ounce)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Recipe



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.

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

CALORIES 89(35% from fat); FAT 3.5g (sat 0.8g,mono 2.1g,poly 0.4g); PROTEIN 5.2g; CHOLESTEROL 2mg; CALCIUM 83mg; SODIUM 251mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 12.1g
Cooking Light, NOVEMBER 2005

NOTES : "Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary."