A delightful twist on roasted cauliflower, enhanced with garlic and fresh herbs for a flavorful side dish.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Cut the cauliflower into bite-sized florets and place them in a mixing bowl.
Cutting the florets evenly ensures they cook at the same rate.
Add olive oil, minced garlic, rosemary, salt, and black pepper to the bowl. Toss to coat the cauliflower evenly.
Use your hands or a spatula to ensure every floret is well coated.
Spread the seasoned cauliflower onto a baking sheet in a single layer.
Avoid overcrowding the baking sheet to allow proper roasting.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the cauliflower is golden and tender.
Stirring halfway ensures even browning on all sides.
Serve the roasted cauliflower warm as a side dish or enjoy it on its own.
Garnish with additional fresh herbs for a burst of color and flavor.
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