Total TimePrep/Total Time: 30 min.
- 3 cups fresh cauliflowerets
- 2 tablespoons lemon juice
- 4-1/2 teaspoons olive oil
- 1 garlic clove, minced
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- In a large bowl, combine the first eight ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° for 15-20 minutes or until tender, stirring occasionally. Sprinkle with cheese.
Nutrition Facts3/4 cup: 107 calories, 7g fat (2g saturated fat), 4mg cholesterol, 120mg sodium, 9g carbohydrate (4g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
May 16, 2018
We love roasted vegetables and this was delicious! I was out of tarragon, so just omitted it. The lemon, garlic and parm add great flavor. Next time I'll make sure I have tarragon on hand. Easy to prepare and a great side for fish or chicken. Will definitely make again!Volunteer Field Editor
Jan 27, 2018
Followed the recipes exactly except used fresh parsley, needed to be used, and it was delicious. I am making it again tonight for company and adding more lemon juice. Love the combo of herbs, lemon and the parm!
Mar 8, 2017
Delicious, I made this exactly like the recipesaid except for the Parmesan cheese.I know I shall make this again and again.?? Thanks for a terrific recipe ??
Jul 28, 2016
Yum! Roasting the cauliflower brings out the nuttiness of this vegetable. It's easy and delicious.
Feb 27, 2016
Yum. Didnt use all the herbs but it was delish
Aug 23, 2015
This was good but I really don't think it was roasted but just cooked. I think it needed a higher temperature, which I will try next time
Feb 17, 2013
Delicious! The herb blend on the cauliflower was perfect. The only thing I changed, because I am currently not eating dairy products, was eliminate the parmesan cheese. I sprinkled on a little sea salt instead, after the cauliflower was done baking.
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