Roast Cauliflower With Rosemary & Garlic

Roast Cauliflower With Rosemary & Garlic

We love this roast cauli served hot from the oven or slightly cooled and tumbled into a warm salad. Don’t leave behind the lovely crispy rosemary and jammy garlic cloves which are delicious to eat once they’re roasted! 


Serves 4 as a side dish:


1 cauliflower

4 cloves of garlic

2 sprigs of rosemary, leaves only

Olive oil 

Sea salt 

Freshly ground black pepper



1. Pre-heat the oven to 180c/ 350f/ gas mark 4.

2. Prep your cauliflower by cutting off the base of the stem, removing all the leaves and cutting the cauli in half. Break up each half into florets then cut any bigger florets and the remaining stem in half so that you end up with similarly sized pieces. Place the cauli pieces in a bowl and set aside.

3. Leaving the skins on the garlic cloves, crush them with the side of a knife and add them to the cauliflower, followed by the rosemary.

4. Drizzle the contents of the bowl with 1 tablespoon of olive oil and season with a pinch of sea salt and freshly ground black pepper.

5. Tumble everything together and scatter on a roasting tray in one even layer. Pop the tray in the hot oven. Allow to roast for 25 - 30 minutes giving the cauli a little shuffle half way through cooking.

6. The cauliflower will come out of the oven slightly caramelised around the edge and should be tender in the middle - totally vegelicious!