This is the easiest recipe and is a lovely side to any dish. Roasting brings out a nutty flavour in the cauliflower and the garlic slices add texture as well as taste.
1 head cauliflower, cut into medium size pieces
4 cloves garlic, peeled and sliced very thin
3 sprigs of fresh rosemary cut into small pieces
extra virgin olive oil
salt and pepper
cherry tomatoes to garnish
Place the cauliflower and sliced garlic into a roasting dish, add salt and pepper and a really good lug or 2 of olive oil. Mix really well and then place the rosemary springs around the dish. Add a splash of balsamic vinegar and mix.
Bake in a moderate oven for 20 minutes covered, remove lid and bake a further 20 minutes.
I love spending time in my little kitchen garden. Ive planted colourful flowers dotted between veggies and herbs. I love the look of the tumbling herb bushes, and the rambling cherry tomatoes climbing up wooden …