Roasted Cauliflower & Rosemary

Roasted Cauliflower & Rosemary
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Cuisine: Any
Techniques: Roast
Occasions: Any
Diet Types: Vegan Gluten Free Low Carb
Prep Time: 0 hr 10 min
Cook Time: 0 hr 40 min
Yield: 6 Serving(s)
Main Ingredients: Vegetables
Sourced: Squashes, Vegetables....
Tags: Side Dish


  • Organic Cauliflower cut into medium flowerettes, Organic Olive Oil, Fresh or Dried Rosemary, Sea Salt, Garlic if desired


  • Preheat oven to 375. Cut up one Cauliflower into flowerettes. Peel 10 garlic cloves. Remove spikes from3 fresh or 2 dried rosemary stalks. In a preferably stone 2 - 3 qt. baking dish or even glass, lay cauliflowerettes along the bottom. No more then 2 layers. Sprinkle with 1 teaspoon of sea salt, garlic cloves and rosemary spikes. Drizzle 1 tablespoon of olive oil evenly over all and add 2 Tablespoons of water, cover with parchment paper and then aluminum foil and bake for 30 minutes. Uncover and bake an additional 10 minutes and enjoy.
Notes: If you have an old cauliflower with some moldy spots on in, just cut them out and as long as the cauliflower is white, you're in good shape. Use all your stalks as they are delicious and nutritious. Use the same recipe for Root Vegetables ie; turnips, carrots, parsnips, daikon radish or just broccoil. You may also do the same with Zucchini & Yellow Squash, onions, Add beets with carrots & Turnips. Use vegetable combinations that cook the same amount of time....Also Winter Squashes like Kabocha, Pumpkins, Butternut with Onion do well too...Since I only had the picture shown above, that is what I used...Be creative given what you have in your refrigerator...Bon Appetit!!
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