Roasted Cauliflower with Fresh Herbs and Parmesan

Servings: 8

12 c cauliflower florets (about 2 heads)
1 1/2 TBS olive oil
1 TBS chopped parsley
2 tsp chopped thyme
2 tsp chopped tarragon
3 cloves garlic, minced
1/4 c grated fresh Parmesan cheese
2 TBS fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

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


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