Roasted Cauliflower with Fresh Herbs and Parmesan

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