Roasted Cauliflower With Rosemary And Garlic

[seeking-wholeness]

Here is my adaptation of a recipe found in 1,000 Lowfat Recipes by Terry Blonder Golson. If you really like garlic, use the larger amount; vary the salt by the size of the head of cauliflower. Enjoy--this is my absolute favorite way to eat cauliflower!

Roasted Cauliflower with Rosemary and Garlic

1 large head cauliflower, cut into florets (stem discarded)

3 to 6 cloves garlic

1/2 to 1 tsp. salt

1 Tbsp. olive oil

1 tsp. dried rosemary

3 Tbsp. water

Preheat the oven to 425 degrees F. and place the rack in the center position.

Crush garlic and salt with a mortar and pestle or the flat side of a chef's knife until it forms a paste, then stir in oil. Place cauliflower florets in a shallow roasting pan or casserole and add garlic-oil mixture; toss to combine (or use clean hands). Sprinkle with rosemary and toss again (this way the rosemary will stick to the cauliflower). Pour the water into the center of the pan.

Roast for 15 minutes, then stir and roast 15 minutes more, until cauliflower is tender and brown in places.

[TinaM]

Here is my adaptation of a recipe found in 1,000 Lowfat Recipes by Terry Blonder Golson. If you really like garlic, use the larger amount; vary the salt by the size of the head of cauliflower. Enjoy--this is my absolute favorite way to eat cauliflower!

Roasted Cauliflower with Rosemary and Garlic

1 large head cauliflower, cut into florets (stem discarded)

3 to 6 cloves garlic

1/2 to 1 tsp. salt

1 Tbsp. olive oil

1 tsp. dried rosemary

3 Tbsp. water

Preheat the oven to 425 degrees F. and place the rack in the center position.

Crush garlic and salt with a mortar and pestle or the flat side of a chef's knife until it forms a paste, then stir in oil. Place cauliflower florets in a shallow roasting pan or casserole and add garlic-oil mixture; toss to combine (or use clean hands). Sprinkle with rosemary and toss again (this way the rosemary will stick to the cauliflower). Pour the water into the center of the pan.

Roast for 15 minutes, then stir and roast 15 minutes more, until cauliflower is tender and brown in places.

I love eating Cauliflower like this! There are endless possibilities too. You can add any kind of seasoning. This is the only way my kids will eat it as well. It's so yummy that 1 head of cauliflower will not satisfy my family. I will definitely try it with Rosemary. I've heard it called Popcorn Cauliflower and if you do a search in recipezaar for that, a few should pop up.

[TrillumHunter]

Yes, roasted cauliflower is delicious!!!!

[TinaM]

Yes, roasted cauliflower is delicious!!!!

You can also roast broccoli. I usually turn up the heat to 450 and let it burn a little. I like a little bit of crunch.

[sbj]

Don't forget roasted brussel sprouts! I really love them roasted but not a big fan if they are boiled/steamed. Not sure if rosemary pairs well with brussel sprouts but great with just oil/salt/pepper. A little bacon is great, too. Perfect with salmon.

[TinaM]

Don't forget roasted brussel sprouts! I really love them roasted but not a big fan if they are boiled/steamed. Not sure if rosemary pairs well with brussel sprouts but great with just oil/salt/pepper. A little bacon is great, too. Perfect with salmon.

I hate brussel sprouts but I'll try them this way. Thanks!

[TinaM]

Don't forget roasted brussel sprouts! I really love them roasted but not a big fan if they are boiled/steamed. Not sure if rosemary pairs well with brussel sprouts but great with just oil/salt/pepper. A little bacon is great, too. Perfect with salmon.

I hate brussel sprouts but I'll try them this way. Thanks!

[TrillumHunter]

Oh, yeah brussel sprouts roasted! Yummy! I won't touch them any other way.