Wednesday, December 14, 2011

Roasted Cauliflower with Fresh Herbs and Parmesan

Brady made the below roasted cauliflower recipe at Thanksgiving and we made it again the other day. I've made other roasted cauliflower recipes before but this is by far the best I've had. The herbs and touch of Parmesan give the dish such great flavor plus I like the addition of the lemon juice. This recipe could easily be made with whatever herbs you have on hand or find on sale; we used different herbs then those in the original recipe and I think the dish turned out great!

Roasted Cauliflower with Fresh Herbs and Parmesan
** from Cooking Light

Serves 4
Prep/Cook Time: 30 minutes

6 cups cauliflower florets (about 1 head)
1 T. olive oil
1 T. chopped fresh rosemary
1 T. chopped fresh sage
1 T. chopped fresh chives
2 garlic cloves, minced
1/4 c. graded fresh Parmesan cheese
2 T. fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 450.

Place cauliflower in a large roasting pan. Drizzle with oil; toss well to coat. Bake for 20 minutes or until tender and browned, stirring after 10 minutes. Remove from the oven and sprinkle with half the rosemary, half the sage and half the chives. Also sprinkle with the minced garlic. Bake for an additional 5 minutes. In a serving bowl, combine the cauliflower mixture, Parmesan cheese, lemon juice, and remaining herbs. Season with salt and pepper.

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