Step 1: Preheat oven to 425 degrees. Cut the cauliflower into medium florets. Toss with 1/4 cup oil and season with salt and pepper. Arrange in single layer on 2 baking sheets. Roast about 20 min., until almost tender.
Step 2: Meanwhile, finely chop the parsley, mint, and dill. Add to a small bowl with remaining 3 tbsp oil and stir to combine.
Step 3: When cauliflower is almost tender, drizzle herb mixture over cauliflower in pans and toss to coat. Continue to roast until cauliflower is tender, 5-10 minutes more. Toss cauliflower with the lemon juice and season with salt and pepper to taste.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 43.6mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 18
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