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Roasted Cauliflower with Rosemary & Garlic

Tasty healthy cauliflower recipe. Rosemary & garlic are magical!

Roasted Cauliflower With Rosemary And Garlic

Tess Challis's easy roasted cauliflower recipe won 1st prize in a Savor & Share Recipe Contest. Savvy Veg was a judge, and published the winners.

2nd prize: Pumpkin Soup by Ana Borejo. Honorable mention: Raspberry Mango Sorbet by Jenny Lorraine Nielsen.

Total Prep And Cook Time: 45 Minutes

6 Servings

Nutrition Data Per Serving: 67 cal, cal from fat 28, 9g carb, 3g fat, 140mg sodium, 4g fiber, 4g sugars, 3g protein, low cholesterol, good source Vit. C, Vit. K, Vit. B6, Folate, Potassium. Estimated glycemic load 4

Ingredients:

2 teaspoons fresh rosemary leaf, stems removed and leaves chopped
4 teaspoons olive oil, extra-virgin or regular
6 medium cloves garlic, minced or pressed
1/4 teaspoon sea salt (plus up to 1/8 teaspoon more if you like)
1/4 teaspoon organic sugar
1/4 teaspoon black pepper
1/2 teaspoon balsamic vinegar
3 1/2 cups chopped cauliflower

Directions:

Preheat oven to 400° F
Place all but the cauliflower in a bowl and stir to mix
Add the cauliflower and combine well with the seasonings
At this point you can allow the mixture to marinate for up to 24 hours, refrigerated, if you like
Spread onto a large ungreased cookie sheet
Bake for about 15 minutes
Turn the cauliflower over and bake for another 10-15 minutes, or until lightly browned and very tender
Remove and serve

Cooking Tips:

One large head of cauliflower, 1 1/2 medium size, or 2 small ones is what’s needed for this roasted cauliflower recipe – to make 6 generous servings.

Place the baking rack in the middle of the oven. If your oven is very hot, reduce the heat to 375 degrees. Using a large shallow glass baking dish will allow the cauliflower to brown more evenly, and make it easier to turn it half way through baking.

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