Christina Sell’s Roasted Cauliflower Recipe
“When my husband and I started cooking our own Thanksgiving meals, we looked for tasty vegetable side dishes to offer our guests,” Christina Sell says. “This one quickly became a staple on our holiday table.”
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“When my husband and I started cooking our own Thanksgiving meals, we looked for tasty vegetable side dishes to offer our guests,” Christina Sell says. “This one quickly became a staple on our holiday table.”
Ingredients
- 12 cups cauliflower florets (about 2 heads) 3 tbsp ghee, melted
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- 3 garlic cloves, minced
- 1⁄4 cup (1 oz) grated fresh Parmesan (can
- omit or use soy substitute) 2 tbsp fresh lemon juice
Preparation
Heat oven to 450°F. Place cauliflower in a large roasting pan; toss well with ghee to coat. Bake, stirring every 5 minutes, until tender and browned, 20 minutes. Sprinkle with thyme, tarragon, parsley, and garlic; bake 5 minutes. In a bowl, combine cauliflower mixture with Parmesan, lemon juice, and salt and black pepper to taste.
Nutrition Information
- Serving Size 8
- Calories 104
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 4 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g