Roasted Italian Cauliflower



1 Cauliflower

1/2 Cup olive oil

1 Teaspoon salt

5 Garlic cloves, crushed or finely minced

1/2 Cup chopped parsley (substitute 1 tablespoon dried parsley or dried Italian seasoning if fresh parsley is not available)


Preheat over to 450 degrees.

In large bowl, trim the cauliflower of leaves and stems then cut into bite-sized pieces.

In small bowl, mince parsley until you have 1/2 cup. Crush 5 garlic cloves into parsley. Add 1/2 cup olive oil and 1 teaspoon salt. Stir ingredients until well mixed.

Stir herb mix into cauliflower.

Cover a baking sheet with aluminum foil and spread the cauliflower in a single later over it.

Roast cauliflower for 20 minutes, turning the cauliflower at the half-way point. If you want the cauliflower to be browner, place in oven for another five minutes.

Congratulations! You just made Roasted Italian Cauliflower!

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