Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Roasted Cauliflower with Fresh Herbs and Parmesan

Cooking Light
Roasted Cauliflower with Fresh Herbs and Parmesan
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Outstanding

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.

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

Calories:
89 (35% from fat)
Fat:
3.5g (sat 0.8g,mono 2.1g,poly 0.4g)
Protein:
5.2g
Carbohydrate:
12.1g
Fiber:
5.4g
Cholesterol:
2mg
Iron:
1.1mg
Sodium:
251mg
Calcium:
83mg
Lorrie Hulston Corvin, Cooking Light, NOVEMBER 2005

Member Ratings and Reviews

5 stars
IAProf
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.01/18/10

5 stars
debbie
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!01/17/10