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Framed Cooks

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Rosemary Roasted Cauliflower

Rosemary Roasted Cauliflower

By Kate Morgan Jackson

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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!

roasted cauliflower

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.

First of all, 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.

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!Click to TweetThe thyme hangs in there, but gets all tough and woody.  Yesterday the parsley, which had stayed with me bravely through November, finally keeled over.

The sage…the sage is a puzzle.  It grows bigger and bigger, but in a kind of intimidating way.  It gets a little tough and overpowering.  You’re scaring me a little, sage.

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.

fresh rosemary

Isn’t it pretty?  Yay rosemary!

Here’s how you make rosemary roasted cauliflower!

Get yourself a head of cauliflower, chop it up into florets, and then slice the florets, cut an onion or two into eighths and toss them both 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 the oven for about 45 minutes – you want the cauliflower brown and crispy along the edges.

And that’s it!  Serve it up and remember that cauliflower is modest but fantastic, especially in these chilly winter evenings.  Happy cauliflower!

 

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Rosemary Roasted Cauliflower


★★★★★ 5 from 1 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Vegetable
  • Method: Oven
  • Cuisine: American
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Description

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 1/2 inch thickness
  • 2 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

  1. Preheat oven to 425 and line a rimmed baking pan with foil.
  2. Toss cauliflower and onion gently with the olive oil. Add salt and pepper and toss again.
  3. 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.
  4. Roast for about 45 minutes, until the cauliflower is tender and turning deep brown along the edges. Serve at once.
1795.1 g526.3 mg14.5 g2.2 g0 g12.4 g3.9 g3.4 g0 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!as seen in logos

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Published on December 3, 2013

Meals: veggiesIngredients: cauliflower, olive oil, onions, rosemary, Whole 30 compliantGood for: Thanksgiving, Whole 30

Last Post:
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Comments

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  1. Joanne says

    December 3, 2013 at 11:19 pm

    Rosemary definitely smells like Christmas to me also. I guess because it’s so pine-like? Eating it feels like Christmas too. Love this!

    Reply
    • Kate says

      December 4, 2013 at 8:09 pm

      I think the exact same thing! Merry rosemary. :)

      Reply
  2. Keelin says

    December 4, 2013 at 6:58 pm

    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!

    Reply
    • Kate says

      December 4, 2013 at 8:09 pm

      Hurray! Sounds like roasted cauliflower was meant to be in your house. :)

      Reply
  3. Rosemary says

    December 5, 2013 at 10:57 am

    Of course anything with rosemary is good! :-)

    Reply
    • Kate says

      December 5, 2013 at 11:53 am

      Well, THAT goes without saying. :)

      Reply
  4. Hannah Joy says

    January 20, 2019 at 4:09 pm

    I’m in love with this recipe! Making it for the third time this evening- all hail the mighty cauliflower!!

    ★★★★★

    Reply
    • Kate says

      January 21, 2019 at 10:58 am

      Yes! All hail!! Love that you love this recipe, Hannah! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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