Wednesday 19 December 2012

Roasted Cauliflower with Fresh Herbs and Parmesan

Holiday Sides 

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

Preparation

  1. Preheat oven to 450°.
  2. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° 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.
Lorrie Hulston Corvin,

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