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Roasted Cauliflower with Fresh Herbs and Parmesan

Cooking Light

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Worthy of a Special Occasion

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