Sunday, November 30, 2008

Roasted Cauliflower with Fresh Herbs and Parmesan

I've been meaning to try this for a long time so I decided to throw it onto our Thanksgiving menu this year. It was okay, but I was fairly disappointed. We used fresh herbs and nice-quality cheese and everything. I felt like it was mushy and got cold really quickly. Maybe I'll try cooking it at a higher temperature to crisp it up. I don't know. I don't want to be disappointed with this recipe. Maybe I'll try it again. Everyone else seemed to like it though.


Roasted Cauliflower with Fresh Herbs and Parmesan
CL, November 2005

Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.

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

Preheat oven to 450°.

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.

Yield: 8 servings

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