12 cups cauliflower florets, about 2 heads
1-1/2 Tbsp olive oil
1 tbs chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh parmesan cheese
2 Tbs fresh lemon juice
1/2 tsp salt
1/4 tsp pepper

Preheat the oven to 450 degrees F. Place the cauliflower in a large roasting pan. Drizzle with oil and toss well to coat. Bake at 450 degrees F for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake for 5 more minutes.

Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl. Toss well.

Yield: 8 servings (serving size: 1/2 cup)

Allowances: 1 allowance of non-starchy vegetable; 1/2 allowance of fat

Calories 85 (35% from fat); Fat 3.5g (sat 0.8g, mono 2.1g);
Protein 5.2g; Carb 12.1g; Fiber 5.4g; Chol 2mg; Iron 1.1mg; Sodium 251mg; Calcium 83mg.