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
Preheat oven to 450 F.
Cut cauliflower florets into bite-size pieces. Chop rosemary.
In a large bowl, toss cauliflower with the remaining ingredients.
Spread seasoned cauliflower on an ungreased baking sheet.
Roast for 15 minutes; remove from oven and stir.
Continue roasting for 10 minutes or until cauliflower is tender and lightly browned.
Nutritional Information:
6 Servings
Serving Size: ⅙ of recipe
Calories: 32 kcals
Total Fat: 2g
Saturated Fat:
Cholesterol: 0mg
Sodium: 80mg
Total Carbohydrate: 2g
Fiber: 1.7g
Protein: 1g
Potassium: 204mg
Phosphorous: 30mg
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.