Roasted Cauliflower


Roasted Cauliflower

This recipe is so simple and so good.  You can add garlic to it, if you like.  Or maybe some rosemary, or maybe some Parmesan cheese.  Whatever suits your taste.

  • 1 head cauliflower, (2 1/2-lbs.) cut into 1-inch florets
  • 2-3 tablespoons olive oil
  • 1/2-1 teaspoon salt

In a large bowl, toss cauliflower with olive oil and salt.  Arrange in a single layer in an ungreased 15″ x 10″ x 1″ baking pan.

Bake uncovered at 450 degrees for 25 to 35 minutes until cauliflower is lightly browned and tender, stirring occasionally.

Makes 8 servings.

“Time spent with the Lord is always time well spent.”


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