Going to try this for dinner tonight.

Roasted Cauliflower with Fresh Herbs and Parmesan

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 (serving size: about 1 cup)

Calories 89(35% From Fat); Fat 3.5g (Sat 0.8g,Mono 2.1g,Poly 0.4g);
Protein 5.2g; Cholesterol 2mg; Calcium 83mg; Sodium 251mg; Fiber 5.4g;
Iron 1.1mg; Carbohydrate 12.1g Cooking Light

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