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Roasted Rosemary Cauliflower

By: Joann Fritzler

"'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.'"

Rate/Review | Read Reviews (77)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 head cauliflower, cut into 1-inch florets
4 1/2 teaspoons olive or canola oil
2 teaspoons minced fresh rosemary
1/2 teaspoon salt

Directions

In a bowl, toss cauliflower with 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. Roast, uncovered, at 450 degrees F for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 44 calories, 3 g fat (trace saturated fat), 0 cholesterol, 161 mg sodium, 4 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.