Roasted Cauliflower with Herbs and Parmesan Cheese

Cauliflower-I can take it or leave. It’s not my favorite vegetable, but it’s not my least favorite either. I’ll eat it raw if I can dip it into something or eat it cooked if it’s in something. But, the way I cook it that I actually enjoy it is when it’s roasted in the oven with fresh herbs and Parmesan cheese. The herbs and cheese totally transform the cauliflower into something that tastes good and isn’t too bad for me either.


The cauliflower gets a nice crispy brown on the edges but is soft in the middle. It’s topped with parsley, thyme, and garlic. Then drizzled with tangy lemon juice and topped with a bite of Parmesan. Not only do I enjoy my cauliflower this way my husband and several of my young cousins will eat it this way as well. It’s an easy dish to make that turns a “just ok” vegetable into an “I could eat the entire pan myself” vegetable.



Roasted Cauliflower with herbs and Parmesan Cheese (adapted from Cooking Light  )

1 head of cauliflower, cut into florets
1 T. extra virgin olive oil
1 T. fresh chopped parsley
1 T. dried thyme
3 garlic cloves, minced
¼ c. Parmesan cheese
1 T. fresh squeezed lemon juice
½ t. salt
½ t. black pepper

1. Preheat the oven to 450 degrees.

2. Place the cauliflower on a jellyroll pan. Drizzle with olive oil. Toss well to coat. Bake for 20 minutes turning once in the middle of cooking. Pull out of the oven and sprinkle with parsley, thyme, and garlic. Bake an additional 5 minutes.

3. Combine the cauliflower, cheese, lemon juice, salt, and pepper in a large bowl stirring well to coat. Serve hot.

This post linked to:

Tuesdays at the Table, Dr. Laura's Tasty Tuesdays

Tuesday Night Supper Club, What's Cooking Wednesday

What's on Your Plate?  Real Food Wednesdays