- 1 medium head cauliflower (about 2-1/2 pounds), broken into florets
- 2 tablespoons olive oil
- 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- Preheat oven to 450°. Toss all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally. Yield: 6 servings.
Reviews for Roasted Rosemary Cauliflower
"Both my husband and I really enjoyed the recipe. Followed it exactly and would not change a thing. Did use fresh rosemary."
"Very tasty. Roasting the cauliflower brings out a rich nutty flavor. I used a tablespoon less olive oil and added black pepper. Prior to serving I sprinkled this with freshly shaved parmesan cheese. My husband and I loved it. I will definitely make this again and again."