Roasted Rosemary Cauliflower


  • 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


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


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