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Rosemary Roasted Cauliflower


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Rosemary Roasted Cauliflower


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Rosemary Roasted Cauliflower

This is basically the only way I make cauliflower and everyone loves it. Recently my 5 year old, Akiva's friend, was over and couldn't get enough. Now every time he sees us he asks when he can come over for cauliflower.


  • Ready Time : 0 min




  • 1 head cauliflower, cut into florets
  • 2 tablespoon olive oil
  • 1 tablespoon finely choped rosemary
  • 1 teaspoon kosher salt
  • 2 tablespoons bread crumbs (optional)


Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on  large baking pan.  Drizzle olive oil over top and sprinkle with rosemary and salt.  Toss it around with your hands.

When oven is preheated, place pan in oven for 25 minutes.  Toss around with spatula and then sprinkle with bread crumbs.  Cook for another 5-10 minutes until golden brown and delicious.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Rosemary Roasted Cauliflower

  1. avatar says: mushi

    That’s how we make it too, sometimes substituting different herbs. Perfect!

  2. avatar says: c.zelasko

    Quite a few typos in the Directions.

  3. This is ALWAYS a winner on the Shabbos table.

  4. avatar says: j israel

    This is delicious and heats up really well on the hot plate for Shabbat lunch. Next time I will make it with dried Rosemary unless I happen to have fresh on hand again.

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