Roasted Cauliflower with Fresh Oregano and Garlic

My son George loves my roasted cauliflower so tonight I tried roasting the cauliflower with fresh oregano.  Everyone in the family seemed to like the fresh oregano and garlic.  The fresh herbs add an Italian twist to this vegetable.


Roasted Cauliflower with Fresh Oregano and Garlic:

Pre-heat Oven:  425 degrees
Serves:  5

2 cloves fresh garlic crushed
1 tablespoon fresh oregano chopped
3 tablespoon virgin olive oil
1 head of cauliflower chopped in small pieces
1 teaspoon kosher salt
fresh pepper

Wash and remove the extra leaves of the cauliflower.  Cut the cauliflower in half and remove the hard stem in the middle.  Cut the rest of the cauliflower into small bite size clumps.  In a bowl toss the crushed garlic, fresh oregano, cauliflower, olive oil, salt and pepper. Line a cookie sheet with foil and distribute the cauliflower evenly over the pan.  Roast the cauliflower in a 425 degree oven for 30 minutes.  Stir the cauliflower after the first 15 minutes to ensure that all the cauliflower pieces are evenly browned then place back into the oven to finish roasting the final 15 minutes.

Head of Cauliflower with Fresh Oregano

Cauliflower Ready to Go Into the Oven

Roasted Cauliflower with Fresh Oregano and Garlic