Spicy Roasted Cauliflower With Rosemary Recipe
This roasted cauliflower recipe is a delightful blend of tender florets tossed with aromatic rosemary, a hint of spicy red pepper, and a sprinkle of parsley for a burst of flavor. Perfectly golden brown and full of savory goodness, this dish is a must-try for cauliflower lovers and a great addition to any meal.
— Constant Cookbook
Ingredients
- 1 (2 lb.) head cauliflower
- 2 tsp olive oil
- 1 tsp ground dried rosemary
- 1/8 - 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1 tbsp minced flat-leaf parsley
Instructions
- Preheat oven to 450 degrees F.
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
- Sprinkle the cauliflower with the rosemary, crushed red pepper and salt, and toss to coat.
- Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 0.5 Cup
- Calories: 77.9 kcal
- Carbohydrate Content: 12 g
- Protein Content: 4.5 g
- Fat Content: 2.8 g
- Saturated Fat Content: 0.4 g
- Sodium Content: 214 mg
- Fiber Content: 5.8 g
- Sugar Content: 4.3 g
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