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Ingredients:

• 1 large head of cauliflower, florets cut into 1-2 inch pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 2 tablespoons parmesan cheese, freshly grated

Directions:

1. Preheat oven to 450 degrees.
2. Combine cauliflower, olive oil, lemon juice, salt and pepper and place on a large shallow roasting pan or a cookie sheet with aluminum foil. Roast for 20 to 25 minutes, until tender and lightly browned, stirring occasionally so cauliflower is evenly cooked.
3. Sprinkle cauliflower with garlic, rosemary, and thyme then roast for 5 more minutes. 3. Remove from oven and sprinkle with parmesan cheese.

Yield:

6 cups (8 servings)

Nutrition Tip

Don't underestimate the power of this white cruciferous vegetable. Cauliflower may not be as colorful as other cruciferous vegetables, such as broccoli, cabbage and kale, but it provides many of the same nutrients.

Cauliflower is an excellent source of Vitamin C and a good source of folate and manganese, with 1 cup of cooked cauliflower providing 73% of the daily value for Vitamin C, 13.6% daily value for folate and 8% daily value for manganese. Cauliflower also contains phytonutrients and antioxidants, including beta-carotene and quercetin.

Roast, sauté, stir-fry or steam cauliflower to retain its nutrients. To enjoy the most nutrient-rich and flavorful cauliflower, visit your local markets from August through October.