Roasted Cauliflower with Fresh Herbs and Parmesan
(Side Dish)

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 (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS

Preheat oven to 450 degrees.

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450 degrees 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). Protein: 5.2g. Carbohydrate: 12.1g. Fiber: 5.4g. Cholesterol: 2mg. Iron: 1.1mg. Sodium: 251mg. Calcium: 83mg.

SERVINGS: 8 (serving size: 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.

Recipe from Cooking Light, NOVEMBER 2005.