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)