I've said this before, but I'll say it again: I think that the fact that I now like cauliflower is a sign that I have aged and grown up quite a bit. But what can I say? Now I like it. A lot. And for once I like something that is incredibly good for me —unlike coffee, wine, beer, vodka, cured pork, etc.— so I'm trying to cook it in as many ways as possible. I discovered this recipe as I was looking for healthy side dish ideas for Thanksgiving. The dish was such a success with my friends that I started making it on a regular basis also for family gatherings and weeknight dinners. It's easy, it's fast and cheap to make and it's good for you. There isn;t much more you can ask for in a side dish, right?
ROASTED CAULIFLOWER WITH HERBS AND PARMESAN
From Cooking Light
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.