Roasted Rosemary Cauliflower |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Roasting the cauliflower really brings out its flavor in this side dish, confirms Joann Fritzler of Belen, New Mexico. Even folks who aren't cauliflower lovers like it this way. Ingredients:
1 head medium head cauliflower, about 2-1/2 pounds, cut into 1-inch florets |
4-1/2 teaspoons olive oil |
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
Directions:
1. In a large bowl, toss cauliflower with the oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.
2. Bake, uncovered, at 450° for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally. Yield: 8 servings.
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