This is an delicious Holiday side dish but I make it anytime of the year!
A side dish that has it all…easy to make, healthy and low cal, and just a few ingredients. Plus, it roasts so fast that if you’re low on oven space you can cook it while the turkey is resting.
I’ve been making this dish for 6 years now and it works with any meat dish, or as a Meatless Monday dish with a salad. Your kitchen will smell great and you’ll have it on the table in less than 30 minutes!
If you’re invited to a gathering and responsible for veggie dishes it’s fun to pair it with another dish like the Spinach & Artichoke Casserole pictured below to the right.
The Spinach dish is a bit more decadent but a fun contrast to the Cauliflower.
Roasted Cauliflower with Herbs and Parmesan
Inspired by Cooking Light, November 2005
- 12 cups cauliflower florets (about 2 heads)
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons Herbes de Provence
- 3 garlic cloves, minced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt and 1/4 teaspoon pepper
Preheat oven to 450°.
Place cauliflower in a large roasting pan. Drizzle with oil; toss well to coat. Mix with Herbes de Provence, parsley, tarragon, and garlic. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
Yield: 8 servings (serving size: about 1 cup)
Beautiful recipe – I love all those herbs!
The aromas when it comes out of the oven are so wonderful. I could dine on this alone for dinner! Thank you for the comment.
omg…this sounds great! I have a head of cauliflower in the fridge that I need to cook (if its not already too late…haven’t examined it lately oops). I think cauliflower is such an under rated veggie.
One of the best meals of my life was a head of cauliflower and side vegetables at Morton’s Steak NYC!
Sounds superb! What a great way to dress up veggies. Thanks for sharing this.
Have been craving cauliflower since you posted this recipe and finally got a chance to try it last night. Though I couldn’t see buying a whole head of cauliflower for just me, I did frozen (thawed first) and dried herbs. It was wonderful!!
Thank you for sharing this wonderful dish, I will definitely make this again!
Making this again, this time for my Movie Club tomorrow night. Thank you, Angie!
Hope you are doing well. I am so sorry for your loss. You, Greg and your family are in my thoughts and prayers.
I’m actually making a version of it tonight! Think I’m going to add crispy salami chips to it.
Oooooo! How do you make salami crispy?? Sounds yummy!
Lynne…here’s the link…they’re delicious as an appetizer or a sub for bacon. http://foodmuses.com/2011/08/31/salami-crisps-with-sour-cream-and-basil/