Cauliflower is one of those things I don’t cook very often. I love it, though, and it was on sale this week, so voila – here we have Roasted Cauliflower. I made half the serving, using only 1 head of cauliflower. I cut the florets too small, so take a note from me – medium to large florets!! The flavor was OUTSTANDING. I found myself standing over the bowl with a fork! I am going to make this again soon and will try it with dried herbs, which would be even quicker! This is a 5 star, 2 thumbs up dish! MEOW!
Roasted Cauliflower with Fresh Herbs and Parmesan
Source: Cooking Light, NOVEMBER 2005
Yield: 8 servings (serving size: about 1 cup)
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.
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
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.
CALORIES 89 (35% from fat); FAT 3.5g (sat 0.8g,mono 2.1g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 83mg; CARBOHYDRATE 12.1g; SODIUM 251mg; PROTEIN 5.2g; FIBER 5.4g