ROASTED CAULIFLOWER WITH ROSEMARY (for four)
one 2 pound head of cauliflower, cut into 1 inch flowerets
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves or 1 teaspoon dried, crumbled
- Preheat the oven to 450*.
- In a jelly roll pan, toss the cauliflower with the oil, rosemary and salt and pepper to taste until it is coated well.
- Roast in the middle of the oven for 20 to 25 minutes, or until it is browned in spots and tender.