Fall is a great time to roast vegetables, since it's not painful to fire up the over and fill the house with the scents of a slow-cooking meal. Roasted cauliflower has a nutty flavor that pairs well with other foods, plus it's filling and packed with nutrients. You can choose to add either rosemary or garlic to this dish for a different flavor (or you could do both!). It's so tasty and is a nice low-calorie, high-nutrient comfort food.

Roasted Cauliflower

Serves 6. Cooking Time: About 30 minutes. Prep: Easy

Ingredients

• Cauliflower, 1 large head: 6-7 inches in diameter
• Garlic, 3-6 cloves, minced OR one Sprig of Rosemary, chopped (about 2 tablespoons)
• Olive Oil, 3 tablespoons
• Black pepper, 1 tablespoon
• Sea Salt, 1 teaspoon
• Sprinkle of parmesan cheese, if desired

Tools

• Knife
• Garlic press, if handy
• Kitchen Shears to chop rosemary
• Large baking dish

Directions

Preheat oven to 350 degrees.

Chop cauliflower into florets. Layer into baking dish. Toss with garlic or rosemary, salt, pepper, olive oil. Make sure the olive oil coats the cauliflower. You can spray the baking dish with a light coat olive oil cooking spray to protect against sticking. Put the baking dish in the oven and turn on the football game, or fold laundry, or work on your scrapbook project. 

After 15 minutes, stir the cauliflower to make sure it's cooking evenly. Check it again in another 15 minutes. The florets should be firm, but not mushy. Stab one for a taste to determine doneness to your liking, and continue cooking to your preference. It shouldn't take more than 45 minutes total, depending on the size of the cauliflower head. Enjoy!

Nutrition Facts

Based on 6 servings

Calories: 101

Total Fat: 7.1 grams

Protein: 3.1 grams

Carbohydrate: 9.0 grams

     Dietary Fiber: 3.8

     Sugars: 0.0

Cholesterol: 0 mg

Sodium: 818 mg

Potassium: 449.8 mg