Roasted Rosemary Cauliflower is a simple yet flavorful side dish that elevates the natural sweetness of cauliflower with the earthy, aromatic essence of fresh rosemary. Roasting the cauliflower brings out its caramelized edges, giving it a slightly crispy texture while keeping the inside tender. This dish is a great option for a healthy, low-carb side that pairs well with grilled meats, fish, or even as part of a vegetarian spread. With just a handful of ingredients, this easy recipe delivers a burst of flavor with every bite.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp lemon juice (optional for a zesty finish)
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cauliflower florets with olive oil, minced garlic, chopped rosemary, salt, and pepper until evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and crispy around the edges.
- Remove from the oven and drizzle with lemon juice if desired for an extra zesty kick.
Serve your Roasted Rosemary Cauliflower as a savory, herb-infused side dish that’s perfect for any meal!
