In a large bowl, stir together the dill weed, parsley, garlic powder and onion powder. Set aside.
Lay cauliflower in a single layer in a large baking dish or on a cookie sheet. Drizzle with oil and sprinkle with salt and pepper, then toss to combine.
Roast until cauliflower is tender and golden brown, about 20 to 30 minutes. Remove and transfer to bowl. Toss to coat with herb and cheddar mixture.
Serves 6 as a side dish. Each serving has 3.75 g of carbs and 1.39 g of fiber. Total NET CARBS = 2.36 g.Food energy: 81kcal Total fat: 11.68g Calories from fat: 105 Cholesterol: 3mg Carbohydrate, by difference: 3.75g Total dietary fiber: 1.39g Protein: 2.24g Sodium: 332mg