1 large head of cauliflower, cut into 1 1/2 inch florets
1/3 cup extra virgin olive oil
2 1/2 Tbsp fresh lemon juice
1 1/2 tsp finely chopped rosemary leaves
1 1/4 tsp kosher salt
1/2 tsp cracked white pepper
1 1/2 tsp minceed garlic
Preheat the oven to 375 degrees.
In a large bowl, combine the cauliflower, olive oil, lemon juice, rosemary, salt, and white pepper.
Toss the mixture, making sure to coat the cauliflower evenly. Place in a baking stone.
Roast until tender and brown around the edges. Turn the cauliflower once or twice during cooking.
Cook for 30 to 35 minutes. During the last 5 minutes, stir the garlic into the cauliflower.
I have to thank my friend Debbie for this one she emailed it to me earlier this week and I am making it tonight for dinner. Let me know if you try it.