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