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Roasted Cauliflower
from lizj's recipe box

Ingredients:

6 cups cauliflower florets (about 1 head)
1 ½ tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
¼ cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper

Procedure:

1. Preheat oven to 450 degrees.

2. Place cauliflower in a large roasting pan or jellyroll pan. Drizzle with oil; toss well to coat. Bake for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon (or sage, chives, and rosemary for another option), and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine. Yield: 8 servings (servingsize: about 1 cup).

CALORIES 89 (35% from fall; FAT 3.5g (sat 0.8g, mono 2.1g, poly 0.4g); PROTEIN 5.2g; CARB 12.1g; FIBER 5.4g; CHOL 2mg; IRON l.lmg; SODIUM 251mg;CALC83mg

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