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

1. Preheat the oven to 450*.

2. In a jelly roll pan, toss the cauliflower with the oil, rosemary and salt and pepper to taste until it is coated well.

3. Roast in the middle of the oven for 20 to 25 minutes, or until it is browned in spots and tender.

from The Best of Gourmet, 1994