- 6 cups cauliflower florets
- 1 tbsp fresh rosemary
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 450° F.
- Cut cauliflower florets into bite-size pieces. Chop rosemary.
- In a large bowl, toss cauliflower with 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.