Roasted Rosemary Cauliflower

Roasted rosemary cauliflower is a quick to prepare and my 7 year old son George's favorite vegetable.  George is always asking when I am going to have this vegetable for dinner and when I do prepare it he usually has 3 helpings.

Roasted Rosemary Cauliflower
Serves:  5
Pre-heat oven to 400 degrees

1 head of cauliflower
3 tablespoons of olive oil
3 gloves of fresh garlic smashed or pressed in a garlic press
1 Tablespoon of fresh rosemary leaves
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper

Wash the Cauliflower and cut the cauliflower into small florets.  In a large bowl toss the cauliflower florets, olive oil, crushed garlic, rosemary leaves, kosher salt and pepper together.  On a foil lined cookie sheet pour cauliflower florets.  Bake at 400 degrees for 30 minutes.  Stir cauliflower after 15 minutes of cooking.  Cauliflower is done when it turns golden brown.  Serve hot.

Fresh Cauliflower Florets

Mixing Cauliflower with Herbs 

Roasted Rosemary Cauliflower