Roast up cauliflower with sweet onion and rosemary and you will gain a whole new love for this delicious, healthy veggie. Great for Thanksgiving or anytime you need a scrumptious side dish!
I am having a serious, serious love affair with cauliflower lately.
Up until now, my affection has expressed itself in soup form, from cauliflower blue cheese soup to cauliflower soup with lobster dumplings…it makes my heart go pitter-pat.
But lately I’ve been realizing that simply roasting it with some aromatic fresh rosemary and a few onions is just as marvelous, and is going to make whatever that night’s entree is taste even better just by association with the wonder that is cauliflower.
And to go with that, here’s a brief additional ode to fresh rosemary. I grow my herbs – basil, parsley, thyme, mint, tarragon, sage and rosemary – in big whiskey barrels outside my back door.
From about late May through early October, I can pop outside and pick a bunch of whichever I need for whatever I am making.
Then we get the first chilly night here in the Northeast, and the basil gives up the ghost immediately. Here one day and gone the next.
After that, the tarragon and the mint start looking a little worse for wear.
The thyme hangs in there, but gets all tough and woody. Yesterday the parsley, which had stayed with me bravely through November, finally keeled over.
But the rosemary? The rosemary is the winter wonder plant. It is thick and lush and fragrant and wonderful. And for some reason, the aroma reminds me of Christmas.
Probably because the Southern husband once got me a rosemary plant shaped like a Christmas tree. Anyway, it’s out there in my whiskey barrel right now, just begging to be roasted with some cauliflower.
Isn’t it pretty? Yay rosemary!
ingredients needed to make this easy roasted cauliflower!
Here’s how you make rosemary roasted cauliflower!
(Scroll down for the handy complete printable recipe with nutrition info!)
Get yourself a head of cauliflower, chop it up into florets, and then slice the florets about 1/4 inch thick.
Cut a sweet onion or two into eighths and toss both the onion and the cauliflower with some olive oil, salt and pepper.
Now take a generous amount of rosemary and rub it between your palms to crush it a little and release the oils (bonus points – your hands are going to smell WONDERFUL). Put the cauliflower mixture on a foil-lined baking pan.
Scatter the rosemary on top and pop the whole thing in a 425 degree oven for about 45 minutes – you want the cauliflower brown and crispy along the edges.
And that’s it!
Tips for making this delicious Veggie Side Dish!
I wish I could say yes, but this cauliflower recipe really shines when you go for the fresh stuff. I promise it’s worth it!
I know I am being all kinds of ornery here, but nope! You need fresh rosemary here in order to get the wonderful oils that are going to come out when you crush it and roast it.
Pop your question in the comments section below and I promise to get back to you with an answer pronto!
Serve it up and remember that cauliflower is modest but fantastic, especially in these chilly winter evenings. Happy cauliflower!
OTHER CAULIFLOWER RECIPES WE LOVE!
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 Want an easy, cheesy veggie that the whole family will love? Cauliflower fritters to the rescue! |
 This easy and hearty recipe for cheesy cauliflower casserole will have everyone asking for a second serving of vegetables! |
Rosemary Roasted Cauliflower
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Vegetable
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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Roast up cauliflower with sweet onion and rosemary and you will gain a whole new love for this delicious, healthy veggie. Great for Thanksgiving or anytime you need a scrumptious side dish!
Ingredients
- 1 head of cauliflower, cut into florets, florets sliced to about 1/4 to 1/2 inch thickness
- 2 sweet onions, peeled and cut into eighths
- 4 tablespoons olive oil
- 1 teaspoon coarse salt
- A couple of grindings of fresh pepper
- 6 fresh rosemary stalks
Instructions
- Preheat oven to 425 and line a rimmed baking pan with foil.
- Toss cauliflower and onion gently with the olive oil. Add salt and pepper and toss again.
- Place cauliflower in a single layer on baking pan. Rub the rosemary between your palms to crush it, and then scatter on top of cauliflower.
- Roast for about 45 minutes, until the cauliflower is tender and turning deep brown along the edges. Serve at once.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Rosemary definitely smells like Christmas to me also. I guess because it’s so pine-like? Eating it feels like Christmas too. Love this!
I think the exact same thing! Merry rosemary. :)
I have a Costco bag of cauliflower in my fridge that I was trying to find a recipe for. I didn’t even start the search yet and ran into your recipe. Thanks!
Hurray! Sounds like roasted cauliflower was meant to be in your house. :)
Of course anything with rosemary is good! :-)
Well, THAT goes without saying. :)
I’m in love with this recipe! Making it for the third time this evening- all hail the mighty cauliflower!!
★★★★★
Yes! All hail!! Love that you love this recipe, Hannah! :)
I really do Kate!!!! A year and a half later and this continues to be my go-to cauliflower recipe
Hope you’re well during the apocalypse!!
<3
★★★★★
Hurray! And we are doing fine – hope you and yours are safe and sound!