- 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.
Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Cholesterol: 0mg | Sodium: 80mg | Potassium: 204mg | Fiber: 2g | Calcium: 16mg | Phosphorus: 30mg