A UVA Heart & Vascular Center Initiative
Recipes / Veggies and Sides

Roasted Cauliflower with Fresh Herbs and Parmesan

Posted November 12, 2012

Ingredients

  • 12 cups cauliflower (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

Directions

  1. Preheat oven to 450°.
  2. Place cauliflower in a 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.