Roasted Rosemary Cauliflower

Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way.


8 servings


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


Preheat oven to 450°F (232°C). In a bowl, toss cauliflower with oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased 15 x 10 x 1-inch baking pan.

Roast, uncovered, for 25 to 30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.

Estimated Time

Preparation Time: 5 minutes
Bake Time: 25 minutes

Nutritional Information

Amount per serving (3/4 cup): 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.

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