- 1 head cauliflower, cut into 1-inch florets
- 4 1/2 teaspoons olive or canola oil
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- In a bowl, toss cauliflower with oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Roast, uncovered, at 450 degrees F for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.