This is basically the only way I make cauliflower and everyone loves it. Recently my 5 year old, Akiva’s friend, was over and couldn’t get enough. Now every time he sees us he asks when he can come over for cauliflower.
Rosemary Roasted Cauliflower
Servings
4 Servings
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoon olive oil
- 1 tablespoon finely choped rosemary
- 1 teaspoon kosher salt
- 2 tablespoons bread crumbs optional
Instructions
- Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on large baking pan. Drizzle olive oil over top and sprinkle with rosemary and salt. Toss it around with your hands.
- When oven is preheated, place pan in oven for 25 minutes. Toss around with spatula and then sprinkle with bread crumbs. Cook for another 5-10 minutes until golden brown and delicious.
This is delicious and heats up really well on the hot plate for Shabbat lunch. Next time I will make it with dried Rosemary unless I happen to have fresh on hand again.
This is ALWAYS a winner on the Shabbos table.
Quite a few typos in the Directions.
B”H
That’s how we make it too, sometimes substituting different herbs. Perfect!