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Lunch

Recipe for Roasted Cauliflower

A cruciferous vegetable, cauliflower is known to be a powerhouse cancer fighter. It contains 73% of the Vitamin C you need daily in just one serving. And you won’t want to eat just one serving of this!

INGREDIENTS

2 heads cauliflowers broken down into florets and cleaned
1.5 TBSPS olive oil
1 TBSP chopped fresh parsley (1/2 Tablespoon if using dried)
2 teaspoons chopped fresh thyme (1 teaspoon if using dried)
2 teaspoons chopped fresh tarragon (1 teaspoon if using dried)
3 (or less) garlic cloves, minced
¼ cup grated parmesan cheese
2 TBSPS lemon juice
½ teaspoon salt
¼ teaspoon pepper

DIRECTIONS

Preheat oven to 450 degrees. Combine parsley, thyme, tarragon, and garlic and set aside. Place cleaned florets on a large baking sheet and then drizzle with the olive oil. Roast the cauliflower for 20 minutes, turning every 5 minutes. After 20 minutes, sprinkle with the parsley mixture and roast an additional 5 minutes. Remove cauliflower from oven and toss with the remaining ingredients (lemon juice, cheese, and salt and pepper). Toss well and serve hot.