Parmesan and Lemon Cauliflower
-12 cups cauliflower florets (about 2 heads)
-3 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1 tablespoon chopped fresh parsley
-2 teaspoons chopped fresh thyme
-3 garlic cloves, minced
-1/4 cup (1 ounce) grated fresh Parmesan cheese
-1/2 teaspoon salt
-1/4 teaspoon pepper
Preheat oven to 450°.
Place cauliflower in a large roasting pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.