Oven Roasted Cauliflower with Rosemary and Garlic
2 teaspoons fresh rosemary leaf, stems removed and chopped
4 teaspoons olive oil
6 medium cloves garlic, minced or pressed
1/2 teaspoon sea salt
1/4 teaspoon organic sugar (or sucanat)
1/4 teaspoon ground black pepper
1/2 teaspoon balsamic vinegar
3 1/2 cups cauliflower, cut into bite sized pieces
1. Preheat the oven to 400 degrees Fahrenheit. Place everything but the cauliflower in a large bowl and stir to mix. Next, add the cauliflower and combine well with the seasonings using a rubber spatula. At this point you can allow the mixture to marinate for up to 24 hours (refrigerated in an airtight container) if you like.
2. Spread the mixture onto a large ungreased cookie sheet, using the rubber spatula to scrape all of the herbs and spices onto the cauliflower. Bake for about 15 minutes.
3. Turn the cauliflower over with a heat proof spatula and bake for another 10-15 minutes, or until lightly browned and very tender. Remove and serve. Feel impressed with yourself for as long as you like.
This dish is so yummy that I’ve been known, in moments I’m not proud of, to eat an entire batch of this at one time! Don’t be like me…share the goodness. Incidentally, this is a great side dish for Thanksgiving (or any special occasion) and can be prepared in advance. Simply toss all of the ingredients together and marinate overnight. Pop it into the oven half an hour before dinner, and there go you! Simple elegance.
Source of recipe: This is a recipe from my book "Radiant Health, Inner Wealth"