Makes 6 servings
Ready in 30 minutes
1 large cauliflower, rinsed and cut into florets
3 Tbsp. olive oil
3 Tbsp. Little’s Cuisine Italian Herb Seasoning Blend
2 cloves garlic, minced
1 cup parmesan, grated
1 Tbsp. lemon juice
1. Preheat oven to 400F.
2. Rinse florets and pat with a towel to dry. Combine together cauliflower florets with olive oil, Italian Herb Seasoning Blend and lemon juice.
3. Spread florets on parchment-lined or nonstick baking sheet. Bake for 30 minutes; turning halfway through.
4. Remove from oven and toss with lemon zest, parsley, parmesan cheese to serve.