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Roasted Cauliflower with Rosemary & Garlic
Tasty healthy cauliflower recipe. Rosemary & garlic are magical!
Roasted Cauliflower with Rosemary and Garlic: Tess Challis's easy oven roasted vegetable recipe won 1st prize in a Savor & Share Recipe Contest.
Savvy Veg was one of the recipe contest judges, and published the winners. 2nd prize went to Ana Borejo's delicious Pumpkin Soup, and Jenny Lorraine Nielsen's divine Raspberry Mango Sorbet received honorable mention. It was a tough call!
Total Prep & Cook Time: 45 Min
6 Servings
Nutrition Data Per Serving: 67 cal, cal from fat 28, 9g carb, 3g fat, 140mg sodium, 4g fiber, 4g sugars, 3g protein, low cholesterol, good source Vit. C, Vit. K, Vit. B6, Folate, Potassium. Estimated glycemic load 4
Ingredients:
- 2 teaspoons fresh rosemary leaf, stems removed and leaves chopped
- 4 teaspoons olive oil, extra-virgin or regular
- 6 medium cloves garlic, minced or pressed
- 1/4 teaspoon sea salt (plus up to 1/8 teaspoon more if you like)
- 1/4 teaspoon organic sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon balsamic vinegar
- 3 1/2 cups chopped cauliflower
Directions:
- Preheat oven to 400� F
- Place all but the cauliflower in a bowl and stir to mix
- Add the cauliflower and combine well with the seasonings
- At this point you can allow the mixture to marinate for up to 24 hours, refrigerated, if you like
- Spread onto a large ungreased cookie sheet
- Bake for about 15 minutes
- Turn the cauliflower over and bake for another 10-15 minutes, or until lightly browned and very tender
- Remove and serve
Recipe Tips:
One large head of cauliflower, 1 1/2 medium size, or 2 small ones is what�s needed for this roasted cauliflower recipe � to make 6 generous servings.
Place the baking rack in the middle of the oven. If your oven is very hot, reduce the heat to 375 degrees.
Using a large shallow glass baking dish will allow the cauliflower to brown more evenly, and make it easier to turn it half way through baking.
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