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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.

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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