Roasted Cauliflower with Fresh Herbs & Parmesan Recipe (2024)

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Easy to prep all components in advance, then pop in the oven. Made to recipe using orange cauliflower and subbed oregano for tarragon. Served with CL's sirloin with anchovy butter. Great presentation & great dinner.

Has anyone ever tried this with Broccoli AND cauliflower?? I think the broccoli would cook faster, so I'm not sure if its a good idea - may have to cook separately? UPDATE! I gave this a shot - it cooked perfectly and was delicious!

Excellent roasted cauliflower recipe. I'm not a huge tarragon fan so used thyme and italian parsley, very tasty.

In my hurry to get them finished, I forgot the salt and pepper and the lemon juice (even though I remembered to buy the dang lemons and love what the juice does for veggies!), but the cauliflower was still great!

OMG! Now I love roasted cauliflower, but the added herbs and Parmesan made this dish more than worthy of company! I thought I had a lemon in the house, but didn't, and it was still amazing. I will definitely try it with the lemon next time just to see what a difference it makes.

Simply amazing!! I had made another recipe similar to this one, but the fresh lemon juice is the total finisher!! Home run with a large family gathering! The only thing I did different was no tarragon simply because I didn't have any and I only used about 1/8-1/4t. of the dried thyme.....2 t. seemed like too much of something I'm not just a huge fan of. Oh, and I did add extra fresh parsley because I LOVE it! Thanks for the great recipe! (Even most of the kids ate it!)

Great way to cook cauliflower 0 comes out moist and soft. I thought the recipe was a bit too herbal, but would make it again and just cut back on them. Also, I used dried rather than fresh thyme and tarragon, and that may have made the flavors too intense.

Flavorful & easy... probably one of my favorite ways to eat cauliflower. I cut back the lemon by at least half. For herbs, I usually use some combo of fresh parsley, chives, oregano, and/or basil.

So Simple and delicious. My family loved it!!!

Excellent Recipe! I used fresh oregano, dried parsley, dried tarragon, and dried thyme. Skipped a few steps and simply put all the ingredients into a gallon baggie and shook it up. Then, I spread it onto the cookie sheet (lined with my silpat) and baked at 450 for 40 minutes, stirring every 10-15 minutes. I like my roasted veggies pretty crispy, and these turned out excellent! only used .5 oz. parmesan to cut some calories, and it was still good. Will definitely make again.

I made this for Thanksgiving and it was loved all around. Two cauliflower heads only yielded about 10 cups of florets for me and I added a bit more olive oil, because the amount called for didn't cover all the florets. I didn't measure the lemon juice, just gave a couple of squeezes from half a large lemon and felt like that was too much. I agree with other reviews that it doesn't need the parm, but the parm adds a nice flavor. I disagree with the reviews that leftovers don't taste as good; I popped mine in the oven to reheat and they were just as delicious as when freshly cooked.

I forgot the Parmesan, but this recipe was excellent. The tarragon added just a hint of anise flavor that paired wonderfully with the cauliflower. This is my new, favorite way to eat cauliflower.

I halved the recipe and used fresh oregano as I didn't have tarragon on hand. Probably a bit too lemony for my taste, but also could be because I served it with Herb-Marinated shrimp that also had a good amount of both lime and lemon juice in it. Probably could have used more garlic and maybe a smidge more olive oil. A nice side dish change for me from the standard rice or salad.

such a wonderful healthy side dish. u don't even need the parm.

I decided to give this recipe a shot because I love roasted vegetables (asparagus, root vegetables, etc) and try to serve a variety of fresh vegetables. When my husband saw me preparing the recipe, he made a point of telling me he doesn't care for cauliflower. I halved the recipe and did not add tarragon, since I didn't have any on hand. I didn't measure the lemon juice, but instead gave a generous squeeze over the dish as I was mixing it together. By the way, my husband said the cauliflower was OUTSTANDING and finished the leftovers the next day. I served it with Schwann's Lemon Pepper chicken and another Cooking Light recipe, Easy Mushroom Orzo. I will definately make this again.

An odd flavor combination. Better when it was fresh from the oven than reheated for leftovers.

Love this recipe. It works for guests and weeknights. Not much effort if you mix the herbs in advance. I used dried when I don't have fresh on hand, which is often in the winter.

A real winner. Cut down a bit on the lemon juice unless you want a very lemony dish. Made this for my incredibly picky relatives and they could not stop eating it -- best right out of the oven!

This is a great recipe and the herbs add a nice, fresh flavor. However, I still like cauliflower roasted with just evoo, garlic, salt and pepper best. I will probably not make this again b/c of the extra steps and extra calories that the parm adds.

Roasted cauliflower is the only way to go. Just be careful not to over-cook it or it gets mush and really ugly looking.

Possibly the best cauliflower I have every eaten!! My daughter and I ate almost a whole head by ourselves!!! We did, however, reduce the amount of lemon juice by half and that left a subtle lemon flavor without overpowering the rest of the herbs. Truly a winner we will make again and again!

Loved this recipe even though I didn't have any fresh herbs on hand, or lemon juice. I just roasted the cauliflower as directed and added dried thyme. I could eat this every day; can't wait to try it with fresh tarragon!