Food & Wine

FINALLY THANKSGIVING WEEK: ROASTED CAULIFLOWER WITH FRESH HERBS AND PARMESAN

The big feasting week is finally here. Time to start planning the turkey's exit from the freezer and the final touches on your big meal. This recipe, from Cooking Light magazine, is certainly more gourmet than plain old green beans.

INGREDIENTS

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 oz.) grated fresh Parmesan cheese

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Preheat oven to 450.

Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes more. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

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