Roasted Cauliflower With Fresh Herbs and Parmesan |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this in Cooking Light Magazine. I haven't tried it yet, but it sounds delicious. 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 |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/3 teaspoon pepper |
Directions:
1. Preheat oven to 450.
2. Place cauliflower in large roasting pan or jelly roll pan. Drizzle with oil, toss well to coat.
3. Bake at 450 for 20 minutes or until tender and browned, stirring every 5 minutes.
4. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes.
5. Combine cauliflower mixture, cheese and remaining ingredients in a large bowl, toss well to combine.
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