Roasted Cauliflower with Rosemary

Ingredients

6 cups cauliflower florets

1 ½ tbsp olive oil

¼ tsp black pepper

1 tbsp fresh rosemary

¼ tsp salt

Directions

1. Preheat oven to 450 F. 

2. Cut cauliflower florets into bite-size pieces. Chop rosemary.

3. In a large bowl, toss cauliflower with the remaining ingredients.

4. Spread seasoned cauliflower on an ungreased baking sheet. 

5. Roast for 15 minutes; remove from oven and stir.

6. Continue roasting for 10 minutes or until cauliflower is tender and lightly browned.

Nutritional Information:

Serving Size: ⅔ cup; Serves: 9 portions

Calories: 32 kcals

Total Fat: 2 g

Cholesterol: 0 mg

Sodium: 80 mg

Total Carbohydrate: 2 g

Fiber: 1.7 g

Protein: 1 g

Potassium: 304 mg

Phosphorus: 30 mg

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.