Roasted Cauliflower with Rosemary

• 1 cauliflower head, cut into florets

Add to a lined cookie sheet.

Preheat oven to 400 degrees F.

Marinade

• 3 garlic cloves
• 2 tablespoons fresh rosemary
• 2 teaspoons kosher salt
• 2 tablespoons extra virgin olive oil
• Juice of half a lemon

Add the garlic, rosemary and salt into a mortar and pestle. Pound and crush the garlic and rosemary. Add the oil and mix well till it becomes a thick mixture. Rub all over the cauliflower and roast in oven for 30 to 40 minutes or till the florets are soft and golden brown. Check for seasonings and add salt if necessary. Serve warm.